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cauliflower and chickpea curry RECIPES


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CAULIFLOWER AND CHICKPEA CURRY

  • Medium
  • Cooking Time: 35min
  • Preparation Time: 10min
  • Serves: 6 people
CAULIFLOWER AND CHICKPEA CURRY

Ingredients:

  • 2 cans KOO Chick Peas, rinsed and drained
  • 1 medium onion, cut in half and then sliced across the grain
  • 1 tsp Kosher salt
  • ⅛ tsp freshly ground black pepper
  • ½ cup water
  • ½ cup (packed) roughly chopped coriander (leaves and young stems)
  • 1 tbsp vegetable oil or olive oil
  • 1 bay leaf
  • 1 tsp fresh ginger root, peeled and grated
  • 2 tsp of yellow curry powder
  • 2 tsp minced fresh mint leaves
  • 1 head cauliflower, cored, florets separated
  • 2 cans ALL GOLD 2 cans All Gold Diced Tomatoes

Kitchen gadgets:

Heavy based pot, Sharp knife, Wooden spoon

Method:

  1. Heat the oil in a thick-bottomed pot (with lid) on medium heat. Add the curry powder to the oil and let cook for a minute until fragrant.
  2. Add the sliced onion, toss with the curried oil. Let cook until softened about 6 to 8 minutes.
  3. Once the onions have softened, add the ginger and the chickpeas, toss to coat with everything. Add the diced tomatoes and include any tomato juice from the can. Add the cauliflower florets, the salt, pepper, bay leaf, and water. Bring to a simmer. Lower the heat and cover. Cook 15 to 18 minutes until the cauliflower is cooked through and tender.
  4. Remove from heat. Toss with fresh chopped coriander and minced mint.
  5. Serve with rice or rice pilaf. If you want dollop a little sour cream or plain yogurt over it (non-vegan option).

Credit/Source:

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