Intent
Cauliflower Chickpea Curry
Ingredients
½ tbsp
olive oil
1½
yellow onions, chopped
1 tbsp
ginger, minced
3 cloves
garlic, minced
1 tbsp
ground coriander
¼ tsp
turmeric
1 tsp
ground cumin
2 tsp
paprika
1½ cups
chicken broth
1 28 oz can
crushed tomatoes
½ head
cauliflower, cut into florets
1 15.5 oz can
chickpeas, drained and rinsed
1 tsp
sugar
salt
¾ cup
frozen peas
1 tbsp
garam masala
¼ cup
cilantro, chopped
Instructions
1
Heat olive oil in a pot over medium-high heat. Add onions and cook until softened, about 4-5 minutes.
½ tbsp olive oil1½ onions
2
Add ginger, garlic, ground coriander, turmeric, cumin, and paprika. Cook until fragrant, stirring occasionally, about 1 minute.
1 tbsp ginger3 cloves garlic1 tbsp ground coriander¼ tsp turmeric1 tsp cumin2 tsp paprika
3
Add broth and tomatoes. Reduce heat to medium-low and simmer for 5 minutes.
1½ cups broth1 can crushed tomatoes
4
Add cauliflower, chickpeas, and sugar and season with salt. Cook until tender, about 15 minutes.
½ head cauliflower1 can chickpeas1 tsp sugarsalt
5
Add peas and garam masala and cook for 2 minutes.
¾ cup peas1 tbsp garam masala
6
To serve, top with cilantro.
¼ cup cilantro