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Categories:
vegetable oil onion ginger garlic curry powder tomatoes cauliflower sugar chickpeas full-fat plain yogurt
Viewed: 57 - Published at: 6 years agoIngredients
- 1 tablespoon vegetable oil or ghee
- 1 medium onion, minced
- One 2-inch piece of ginger, finely minced
- 2 garlic cloves, finely minced
- 2 tablespoons Madras curry powder
- One 15-ounce can chopped tomatoes
- 8 ounces cauliflower florets (about 1/2 small cauliflower)
- 1 teaspoon sugar
- One 15-ounce can chickpeas, drained and rinsed
- 2 tablespoons full-fat plain yogurt
Method
- In a large frying pan, heat the vegetable oil or ghee over medium high heat.
- Add the onion and cook, stirring frequently, until it is soft and lightly browned.
- Add the ginger and garlic to the pan and cook for 30 seconds.
- Add the curry powder and cook, stirring constantly, until it no longer smells raw, about 30 seconds.
- Stir in the chopped tomatoes, scraping the bottom of the pan to loosen any browned bits.
- Add the cauliflower florets, 1/2 cup of water and sugar and reduce the heat so that the curry simmers slowly.
- Cook, stirring occasionally, until the cauliflower is soft, about 20 minutes.
- Add the chickpeas and cook until heated through, about 5 minutes.
- Remove from the heat and stir in the plain yogurt.
- Season to taste with more sea salt.
