Recipes Indian cauliflower and chickpea curry

Recipes Indian cauliflower and chickpea curry

Recipes Indian cauliflower and chickpea curry

Recipes Indian cauliflower and chickpea curry Fill the air with fragrant mouth-watering spices, pile the table with curries, then dive into a spectacular Indian feast. Indian cauliflower and chickpea curry

Ingredients

  • two teaspoons essential olive oil
  • 1 red onion, finely chopped
  • 2 tablespoons medium-hot curry paste (such as rogan josh)
  • 400g may chopped tomatoes
  • 1/2 cups (375ml) Massel vegetable water share
  • 1/2 large cauliflower (about 500g), trimmed, reduce into florets
  • 400g can chickpeas, rinsed, drained
  • 200g frozen peas
  • 2 mugs steamed Basmati grain
  • 1 tea spoon chopped coriander results in
  • 4 tablespoons (1/3 cup) less fat natural yoghurt
  • Salt, to period

Technique

  • Step one Heat oil in the large saucepan over medium heat. Include onion and cook, stirring, for 5 mins or even until soft. Add curry substance and cook, stirring, for 1-2 a few minutes till fragrant. Stir in the tomato plants and stock, then bring to the particular facial boil. Reduce heat to medium-low and simmer for just two minutes.
  • Step 2

    Add cauliflower and chickpeas, simmer for 5 minutes. Insert the particular peas and simmer for the more 3 minutes or until all of the particular vegetables are just tender. Period in order to taste with salt and spice up.

  • Step 3

    Stir the particular coriander straight into the yoghurt. Serve the particular curry upon rice, topped with the spoonful associated with the coriander yoghurt.