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Curried Cauliflower And Chickpeas

fast.cook's picture
Ingredients
  Onion 1 Large, chopped
  Minced peeled fresh ginger 1 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Curry powder 2 Tablespoon
  Cauliflower florets 6 Cup (96 tbs)
  Canned chickpeas 1 1⁄2 Cup (24 tbs), drained, rinsed
  Golden apple 1 , peeled and chopped
  Vegetable broth 2 Cup (32 tbs)
  Plain greek yogurt 1⁄2 Cup (8 tbs)
Directions

1 Spray a large nonstick saucepan with nonstick spray and set over medium heat. Add the onion and cook, stirring frequently, until softened, about 3 minutes. Add the ginger and garlic; cook, stirring constantly, just until fragrant, about 30 seconds. Add the curry powder and cook, stirring constantly, just until fragrant, about 20 seconds. Add the cauliflower, chickpeas, and apple; cook, stirring constantly, until lightly browned, about 2 minutes.
2 Stir in the broth and bring to a simmer, scraping up any browned bits with a spoon. Reduce the heat and cook, covered, until the cauliflower is tender, about 15 minutes.
3 Remove the pan from the heat. Add the yogurt and stir until blended. Let the curry stand, covered, until the yogurt is heated through, about 5 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Curried
Restriction: 
Vegetarian
Ingredient: 
Cauliflower

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