Cau­li­flower and chick­pea curry

Australian Women’s Weekly NZ - - WINTER WARMERS -


1 small cau­li­flower (1kg), cut into small flo­rets

2 ta­ble­spoons vegetable oil

4cm piece fresh ginger (20g), grated finely

2 cloves gar­lic, crushed

1 tea­spoon garam masala

½ tea­spoon ground turmeric

2 medium toma­toes (300g), chopped finely

200g Greek-style yo­ghurt

400g canned chick­peas, rinsed, drained

¼ cup loosely packed fresh co­rian­der sprigs

1 Cook cau­li­flower in a medium saucepan of boil­ing wa­ter; sim­mer 4 min­utes or un­til al­most ten­der.

Drain well.

2 Mean­while, heat oil in a medium saucepan over medium heat; cook ginger, gar­lic and spices 1 minute or un­til fra­grant. Add tomato; sim­mer, un­cov­ered, 5 min­utes or un­til tomato is soft­ened.

3 Stir yo­ghurt, then cau­li­flower and chick­peas into pan. Sim­mer, cov­ered, 5 min­utes or un­til cau­li­flower is ten­der. Sea­son to taste.

4 Serve curry sprin­kled with co­rian­der.

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