You may also like
Categories:Viewed: 24 - Published at: 6 years ago
Ingredients
- 2 tablespoons olive oil
- 12 yellow onion, finely chopped
- 1 tablespoon indian curry powder
- 1 tomatoes, chopped
- 12 head cauliflower, cut into florets (about 1/2 pound)
- 1 (15 ounce) can chickpeas, drained and rinsed
- salt
- cilantro leaf, for garnish
Method
- Heat the olive oil in a large skillet or pot over medium heat.
- Add the onion and curry powder, cook and stir for a few minutes to soften the onion.
- Add the tomatoes and cook until the tomatoes break down and soften, about 5 minutes.
- Stir in the cauliflower, chickpeas,and 3/4 cup of water.
- 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 sauce.
- Season with salt, to taste, and garnish with cilantro before serving.
- Serve over a bed of rice.
