Curried Chickpeas and Cauliflower in Spicy Tomato Sauce

Name: Curried Chickpeas and Cauliflower in Spicy Tomato Sauce
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1 head cauliflower; 0.5 yellow onion; 2 tsp minced garlic; 0.5 packagesliced white mushrooms (8 ounce); 1 can chickpeas (16 ounce); 1 canrotel diced tomatoes with jalapenos (10 ounce); 2 tsp garam masala; 2 tsp Madras curry powder; sea salt; 2 tbsp vegetable oil; 0.25 cup water

Gently simmered chickpeas, cauliflower and packagesliced white mushrooms, warmed with garam masala and curry powder, a South Asian sauce.

25 min · Serves 4 · Easy

Method

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Time: Prep 5 min · Cook 20 min · 25 min total
Difficulty: easy

1
Thinly slice the onion and start breaking down the cauliflower into smaller florets, discarding the stalk. About halfway through, heat oil in a pan and add the onion and garlic to sautee', covered, for 3-5 minutes, or until softened and lightly browned. Continue to break down the cauliflower.
5 min
2
Add the can of Rotel to the pan, along with the Madras curry powder and Garam Masala, and cover. (Adjust seasoning amount to your heat preference.) Once the mixture in the pan starts to simmer, add the can of chickpeas and the mushrooms to the mix, cover again.
3
Add cauliflower to the pan once curry is simmering, along with the water if necessary. Add salt and let simmer, covered, for 10-15 minutes, until cauliflower reaches desired softness. Uncover, and let stand for 5 minutes. Serve alone, or with desired side.