Curried Cauliflower And Chickpeas
|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)|
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.