Name: Cauliflower and chickpea curry
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 (1kg) cauliflower, cut into small florets; 2 tablespoon vegetable oil; 4 centimetre (20g) fresh ginger, finely grated; 2 clove garlic, crushed; 1 teaspoon garam masala; 1/2 teaspoon ground turmeric; 2 (300g) tomatoes, finely chopped; 200 gram greek-style yoghurt; 400 gram canned chickpeas, rinsed, drained; 1/4 cup loosely packed fresh coriander sprigs

Ingredients

1 (1kg) cauliflower, cut into small florets

2 tablespoon vegetable oil

4 centimetre (20g) fresh ginger, finely grated

2 clove garlic, crushed

1 teaspoon garam masala

1/2 teaspoon ground turmeric

2 (300g) tomatoes, finely chopped

200 gram greek-style yoghurt

400 gram canned chickpeas, rinsed, drained

1/4 cup loosely packed fresh coriander sprigs

Method

1.Cook cauliflower in a medium saucepan of boiling water. Simmer 10 minutes or until almost tender. Drain well.

2.Meanwhile, heat oil in a medium saucepan over medium heat. Stir ginger, garlic and spices over heat for 1 minute or until fragrant. Add tomato and simmer, uncovered for 5 minutes or until tomato is softened.

3.Stir yoghurt, then cauliflower and chickpeas into pan. Simmer with lid on for 5 minutes or until cauliflower is tender. Season to taste.

4.Serve curry sprinkled with coriander.

serving suggestion S
Note

Women's Weekly Food

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