Chickpea, Cauliflower and Tomato Curry

Name: Chickpea, Cauliflower and Tomato Curry Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1 cup dry chickpeas soaked overnight and cooked; (or you can used canned about 2 cups worth); 1 tbs unsalted butter; 1 medium onion roughly chopped; 1 clove garlic; 1 inch fresh ginger root peeled and minced; 2 tablespoons curry powder plus more to taste; 2 medium tomatoes chopped (or a handful of smaller heirlooms); 1 small head cauliflower chopped into small pieces; water; 2 ounces half and half cream (optional or yogurt)

Minutes to Prepare: 10
Minutes to Cook: 25

Number of Servings: 4

Ingredients

1 cup dry chickpeas, soaked overnight and cooked (or you can used canned, about 2 cups worth)1 tbs unsalted butter1 medium onion, roughly chopped1 clove garlic1 inch fresh ginger root, peeled and minced2 tablespoons curry powder, plus more to taste2 medium tomatoes, chopped (or a handful of smaller heirlooms)1 small head cauliflower, chopped into small pieceswater2 ounces half and half cream (optional, or yogurt)

Directions

In a large saute pan, heat the butter over medium heat, and add the onion, garlic, and ginger root, cooking until onions have softened slightly about 7-10 minutes.

Add curry powder, chopped tomato, and cauliflower, and add enough water to just cover the ingredients. Cover pan, and let steam for 10 minutes.

Add chickpeas, and let cook for 10-15 more minutes, until heated through. Turn off heat, stir in half and half (or yogurt if preferred - I find this just mellows things a little bit. Taste - add salt or pepper if needed.

Number of Servings: 4

Recipe submitted by SparkPeople user ALPHAPREP.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving