Prep
15 min
Total
30 min
Serves
4
INGREDIENTS
- 2 tablespoons canola oil
- 1 small, chopped yellow onion
- ½ teaspoon salt
- 2 cloves, chopped garlic
- 1 tablespoon fresh, minced ginger
- 1½ teaspoons ground coriander
- ½ teaspoon turmeric
- 1 can (5.5 ounces/156 mL) tomato paste
- 2 cups water
- 4 cups medium, florets cauliflower (about 1 small cauliflower)
- 1 can (19 ounces/540 mL) drained, rinsed chickpeas
- for garnish plain yogurt (preferably 6%, but at least 2%),
- fresh, for garnish cilantro leaves
METHOD
- Heat the canola oil in a large pot over medium h Add the onion and salt and cook, stirring occasionally, 5 minutes or until softened.
- Add garlic and ginger and cook 2 minutes or until everything is lightly Stir in coriander and turmeric and cook 30 seconds.
- Stir in the tomato paste, then gradually add the water. Bring to a boil, then add cauliflower. Stir well, reduce heat, cover and simmer gently 5 minutes or until the cauliflower is just fork-tender. Stir in the chickpeas and cook 1 minute. Serve topped with a big dollop of yogurt and some fresh cilantro.
Make ahead
The curry keeps well for up to 24 hours in the fridge. If you’re making it ahead, undercook the cauliflower by about 3 minutes; it will finish cooking while the curry reheats.