Recipe by morgainegeiser
Chick peas, cultivated mainly in the northern regions of India, are often combined with a mixture of vegetables, creating interestind dishes. Simple and basic this dish has many variations. Spoon it over any hot, cooked grain such as rice, millet, or bulgur.
Top Review by LUVMY2BOYS
I am Indian & a vegetarian--this recipe rocks! It reminds me of the stuff I grew up with (I don't cook a lot of Indian dishes; ate it growing up but never learned how to cook it!). I used frozen cauliflower (about 1 1/2 cups), low sodium beans & diced tomatoes & frozen peas. I added about 3/4 tsp extra curry powder after adding the rest of the veggies, and threw in some salt, too. I used veggie broth, not water & served over brown rice. we had it with whole wheat naan! (store bought--but very good!) Thanks for sharing!!!! I shared some w/ my neighbor & she loved it!
- 2 teaspoons vegetable oil
- 1 cup chopped onion
- 3 garlic cloves, finely chopped
- 2 1⁄2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1⁄8 teaspoon cayenne pepper
- 1 small head cauliflower, cut into small flowerets
- 1⁄2 cup water
- 1 (16 ounce) cansalt-free stewed tomatoes
- 1 (16 ounce) can chickpeas, rinsed and drained
- 1 cup peas
Directions See How It's Made
- Heat oil in a large nonstick skillet over medium heat. Add onion and garlic.
- Sprinkle with curry powder, cumin, and cayeene. Cook 3 minutes, stirring frequently and adding small amounts of water as necessary, about a tablespoon at a time, to prevent sticking.
- Add cauliflower and water to skillet. When water boils, reduce heat to medium-low, cover skillet and simmer 5 minutes or until cauliflower is tender crisp.
- Add remaining ingredients, mixing well. Cover and simmer 15 minutes.