Curried Cauliflower With Chick Peas And Tomatoes

Recipe Ingredients

1/4 cup	59ml	Ghee - (see recipe)
1		Yellow onion - finely chopped
2 tablespoons	30ml	Curry Powder - (see recipe)
1		Fresh ginger - (abt 1") - peeled, julienned
2		Vine-ripened tomatoes - chopped
1		Cauliflower - (abt 1 lb) - cut into florets
3 cups	711ml	Canned chickpeas - drained, rinsed
2 tablespoons	30ml	Tomato paste
		Salt - to taste
		Cilantro leaves - for garnish

Recipe Instructions

Heat the ghee in a deep skillet or pot over medium flame. Add the onion, curry powder, and ginger; cook and stir for a few minutes to soften the onion. Add the tomatoes and cook, stirring, until the tomatoes break down and soften, about 6 minutes.

Mix in the cauliflower, chickpeas, tomato paste, and 1 cup of water; stir everything together. Reduce the heat to medium-low, cover, and simmer until the cauliflower is tender, about 15 to 20 minutes.

Uncover, and continue cooking until the excess moisture has evaporated and the cauliflower and chickpeas are coated with a thick gravy. Season with salt, to taste, and garnish with cilantro before serving.

This recipe yields 4 servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1D06) - from the TV FOOD NETWORK

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