- 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
- 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.
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.
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