The secret to this curry with onion and tomatoes wow factor?
Simply Recipes / Elise Bauer
Sometimes a single ingredient, a garnish, can turn a dish frommehtoWow.
In the case of this cauliflower chickpea curry, that ingredient is cilantro.
Simply Recipes / Elise Bauer
I’ve been meaning to experiment with a curry using cauliflower and chickpeas for months.
When we finally got around to it, the result was okay, but nothing special.
The ingredients that minutes before had failed to inspire were nowdazzling.
Elise Bauer
It’s as if the cilantro had woken everyone up and pulled them onto the dance floor.
The bitter greens fire up the bitter sensors in our mouths and the flavor of everything brightens.
In any case, with the cilantro, this curry is fast, easy, and delightful.
Elise Bauer
(Great withBasmati Rice with Peas and Mint.)
It won’t be the same, but the greens will help brighten the dish.
Add the curry powder to the oil and let cook for a minute until fragrant.
Elise Bauer
Add the sliced onion, toss with the curried oil.
Let cook until softened, about 6 to 8 minutes.
Once the onions have softened, add the ginger and the chickpeas, toss to coat with everything.
Elise Bauer
Add the tomatoes, shredding the whole tomatoes with your fingers as you add them to the pot.
Include any tomato juice from the can.
Add the cauliflower florets, salt, pepper, bay leaf, and water.
Elise Bauer
Bring to a simmer.
Lower the heat and cover.
Cook 15 to 18 minutes until the cauliflower is cooked through and tender.
Toss with fresh chopped cilantro and minced mint.
Serve with rice orrice pilaf.
If you want, dollop a little sour cream or plain yogurt over it (non-vegan option).
