Friday, March 19, 2010

Curried Cauliflower with Chick Peas and Tomatoes

  • 1/4 cup ghee
  • 1 yellow onion, finely chopped
  • 2 tablespoons curry powder
  • 1-inch piece fresh ginger, peeled and julienned
  • canned diced tomatoes
  • 1 head cauliflower (about 1 pound), cut into florets
  • 1 can chickpeas, drained and rinsed
  • 2 tablespoons tomato paste
  • Salt
  • Cilantro leaves, for garnish

Heat the ghee in a deep skillet or pot over medium flame. Add the onion, curry powder, and ginger; cook and stir for a few minutes to soften the onion. Add the tomatoes and cook, stirring, until the tomatoes break down and soften, about 6 minutes. Mix in the cauliflower, chickpeas, tomato paste, and 1 cup of water; stir everything together. Reduce the heat to medium-low, cover, and simmer until the cauliflower is tender, about 15 to 20 minutes. Uncover, and continue cooking until the excess moisture has evaporated and the cauliflower and chickpeas are coated with a thick gravy. Season with salt, to taste, and garnish with cilantro before serving.

adapted from Tyler Florence via The Food Network

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