Cauliflower Curry

by:Lindsay, January 11th, 2011

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A great side dish with an Indian meal or with a simple roasted chicken. Healthy for you too!

Yield 8 Servings

Ingredients

• 1 Tablespoon Oil
• 1 Onion, diced
• 2 Cloves Garlic, minced
• 1 Yukon Gold Potato
• 1 Teaspoon Cumin
• 1 Tablespoon Garam Masala
• 1/2 Teaspoon Turmeric
• 1/4 Teaspoon Coriander
• 2 Teaspoon Salt
• 2 Cups Tomato, chopped
• 1 Head Cauliflower, cut into florets
• 1 Can Chickpeas, drained
• Cayenne Pepper to taste (optional)

Method

Heat a pot over medium low heat. Add the oil. Add the onion and garlic. Stir and cook for about 3 minutes, until translucent. Add the potato, cook for 5 minutes, stirring occasionally. Add the spices and salt. Cook for 1 minute. Add the tomatoes. Simmer on low heat for 10 minutes. Add the cauliflower and the chickpeas. Cover. Stir occasionally over medium low for about 25 minutes until the cauliflower is very tender. Season additionally with salt and pepper to taste.