Curried Cauliflower with Chickpeas & Tomato

Matt is getting more & more in the habit of printing out recipe he finds online for us to try. It seems like almost everyday I walk into the kitchen & find a new one sitting on the counter. He found this wonderful curry recipe from Tyler Florence on Serious Eats' Dinner Tonight Section.

As far as curries go this one incredibly easy to make & really cooks up quickly (especially if like me you decide not to make ghee like the original recipe called for). We really liked the texture of the cauliflower against the soft chickpeas in the final dish. The flavors really mellow with cooking making this a really comforting dish. The cilantro added at the end added a bright flavor. I added some greens to the dish for color & the added healthiness.

Curried Cauliflower with Chickpeas & Tomato

(adapted from Tyler Florence)

2 T unsalted butter

1 medium onion, finely chopped

1 T curry powder

1/2-inch piece fresh ginger, peeled & minced

1 large tomato, seeded & chopped

1/2 c chicken broth (use water or vegetable broth to keep this dish vegetarian)

1 T tomato paste

1 15-oz can chickpeas

1/2 lb head of cauliflower, stem removed & chopped into florets

salt

2 c greens, such as spinach

fresh chopped cilantro for garnish

Meal the butter over medium heat in a soup pot. Add the onion, curry powder & ginger. Cook until the onion is soft.

Add the tomato & cook for 6 minutes.

Add the broth & tomato paste & stir. Add the chickpeas & cauliflower. Cover the pot & let simmer for 15 - 20 minutes, you want the cauliflower to be crisp tender. Uncover & allow to cook until the sauce is the desired thickness. Add salt as needed.

Serve over rice if desired. Sprinkle each serving with cilantro.

Makes 3 servings when served with rice