Cauliflower and Chickpea Curry

Name: Cauliflower and Chickpea Curry Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Ingredients: 1 small cauliflower head; 2 teaspoons olive oil; 1 medium onion finely chopped; 1 large carrot finely chopped; 2 cloves garlic minced; 2 tsp fresh ginger root minced; 1 1/2 tsp. curry powder; 1/2 tsp. salt; 1/8 tsp. ground cloves; 2 cups canned garbanzo beans drained; 2 cups canned tomatoes diced; 1 cup frozen peas; 1/2 cup plain non-fat yogurt

Minutes to Prepare: 30
Minutes to Cook: 15

Number of Servings: 6

Ingredients

1 small cauliflower head2 teaspoons olive oil1 medium onion, finely chopped1 large carrot, finely chopped2 cloves garlic, minced2 tsp fresh ginger root, minced1 1/2 tsp. curry powder1/2 tsp. salt1/8 tsp. ground cloves2 cups canned garbanzo beans, drained2 cups canned tomatoes, diced1 cup frozen peas1/2 cup plain non-fat yogurt

Directions

Serve with rice...
1- While rice is cooking, break the cauliflower into flowerettes and cook in boiling water for 5 minutes. Drain.
2- Finely chop the onion, carrot and garlic..keep items separate. Measure spices.
3- When rice is almost done, heath the oil in a very large skillet over medium heat. Add the onion and saute for 3 minutes.
4- Add the chopped carrot and saute for 5 minutes
5- Add the garlic, ginger, curry powder, salt and cloves and saute for 1 minute.
6- Add the chickpeas, tomatoes with juice, peas and cauliflower. Simmer for 5 minutes or until heated through.
7- Remove the skillet from the heat, stir in the yogurt and serve at once over hot rice.

Number of Servings: 6

Recipe submitted by SparkPeople user DENISED5.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving