Cauliflower Curry (With Chickpeas in 30 Minutes)

Instructions

1. 01

   Cook the aromatics: Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium-low heat. Add 1 medium onion and cook for 3 minutes until it starts to soften.Add 3 cloves garlic and 1 teaspoon ginger (both grated) and cook for 1 more minute.

2. 02

   Toast the spices: Add 2 teaspoons curry powder, 2 teaspoons ground coriander, 1 teaspoon ground cumin, ¼ teaspoon red pepper flakes, and 1 teaspoon turmeric powder. Cook for 1 minute, stirring constantly so the spices don’t burn.

3. 03

   Simmer the curry: Stir in 1 cup vegetable stock, 1 can crushed tomatoes, 2 cans chickpeas (rinsed), 1 can coconut milk, 1 large cauliflower cut into florets, 1 teaspoon salt, and ¼ teaspoon black pepper.Bring to a gentle simmer and cook uncovered for 20 to 25 minutes, stirring occasionally, until the cauliflower is fork-tender and the sauce is creamy and slightly thickened.

4. 04

   Finish and serve: Turn off the heat and stir in 1 teaspoon garam masala and optional sugar. Taste and adjust the salt and spices.Finish with lemon or lime juice and cilantro. Serve with basmati rice, naan, or roti, and yogurt if you like.