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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is my quick and Americanized version of the tasty Indian dish, with no potatoes. Serve it with the cucumber raita to cool your firey tongue! Ingredients:
2 tablespoons butter |
2 tablespoons olive oil |
4 garlic cloves, minced |
2 large onions, chopped |
1 1/2 tablespoons hot curry powder |
1 1/2 tablespoons garam masala |
1 large cauliflower, chopped |
3 (15 ounce) cans chickpeas, drained and rinsed |
14 ounces fire-roasted tomatoes, pureed |
salt and pepper |
water |
1 1/2 cups greek yogurt |
1 medium cucumber, peeled, seeded, and chopped |
2 garlic cloves, minced |
1/4 cup mint leaf, chopped |
1/4 teaspoon ground ginger |
1/4 teaspoon ground cumin |
salt |
Directions:
1. Melt butter and olive oil in a large pan over medium heat. Add onions and saute until slightly browning, 5 minutes. Add garlic, curry powder, and garam masala, and cook for 2 minutes.
2. Add cauliflower, garbanzo beans, and approximately 1/2 cup of water. Place a tight fitting lid on the pan and let simmer for 10-15 minutes, until the cauliflower is soft. Add pureed tomatoes, and simmer for another 10-15 minutes, adding additional water if needed. Add salt and pepper to taste and serve.
3. This can be served alone, over basmati rice, or with naan.
4. For raita:.
5. Stir greek yogurt well to achieve a smooth consistency. Add chopped cucumber, garlic, mint, ginger, and cumin. Add salt to taste. Rest in the refrigerator 30-60 minutes before serving to allow flavors to blend.
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