Cauliflower and chickpea curry
SERVES 4 PREP + COOK TIME 25 MINUTES
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.
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.