Indian

Chickpea, Cauliflower and Tomato Curry is for Dinner.

Chickpea, Cauliflower and Tomato Curry takes 10 minutes to prepare.

Chickpea, Cauliflower and Tomato Curry takes 25 minutes to cook.

Chickpea, Cauliflower and Tomato Curry makes 4 servings.

The ingredients for Chickpea, Cauliflower and Tomato Curry are:

1 cup dry chickpeas, soaked overnight and cooked
(or you can used canned, about 2 cups worth)
1 tbs unsalted butter
1 medium onion, roughly chopped
1 clove garlic
1 inch fresh ginger root, peeled and minced
2 tablespoons curry powder, plus more to taste
2 medium tomatoes, chopped (or a handful of smaller heirlooms)
1 small head cauliflower, chopped into small pieces
water
2 ounces half and half cream (optional, or yogurt)

Here is how you make Chickpea, Cauliflower and Tomato Curry:

In a large saute pan, heat the butter over medium heat, and add the onion, garlic, and ginger root, cooking until onions have softened slightly about 7-10 minutes.Add curry powder, chopped tomato, and cauliflower, and add enough water to just cover the ingredients. Cover pan, and let steam for 10 minutes. Add chickpeas, and let cook for 10-15 more minutes, until heated through. Turn off heat, stir in half and half (or yogurt if preferred - I find this just mellows things a little bit. Taste - add salt or pepper if needed.Number of Servings: 4Recipe submitted by SparkPeople user ALPHAPREP.

The nutritional information for Chickpea, Cauliflower and Tomato Curry is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 241.2

• Total Fat: 6.8 g
• Cholesterol: 13.4 mg
• Sodium: 394.1 mg
• Total Carbs: 39.0 g
• Dietary Fiber: 9.3 g
• Protein: 9.1 g

Chickpea, Cauliflower and Tomato Curry is Indian cuisine.

The dietary needs meet for Chickpea, Cauliflower and Tomato Curry is Vegetarian