Cauliflower and chickpea curry with cream yoghurt

AUTHOR
Isreal Robertson
DIFFICULTY
very easy
RATING
3.4 8
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 1
  • 1 Cauliflower (about 1 kg)
  • 7-10 Tbsp salt, pepper
  • 1 can(s) (425 ml) Chickpeas
  • 4 (approx. 300 g) Tomatoes
  • 1 walnut-sized piece of ginger
  • 2 Garlic cloves
  • 2 TABLESPOONS Oil
  • 1 TEASPOON Curry
  • 200 g Cream yoghurt
  • 1/2 bunch/pot of coriander

Directions

  1. 1

    Clean the cauliflower, cut into florets from the stalk and wash. Steam in salt water for about 4 minutes. Pour into a sieve and rinse with cold water.

  2. 2

    Rinse the chickpeas in a sieve with cold water, drain. Wash and chop the tomatoes. Peel ginger and garlic and dice them finely.

  3. 3

    Heat the oil in a pot. Sauté ginger and garlic in it. Sweat curry briefly until it starts to smell. Add the tomatoes. Steam for approx. 3 minutes until the tomatoes crumble easily. Add 100 ml water, cauliflower and chickpeas.

  4. 4

    Cover and simmer at low heat for about 5 minutes. Stir in yoghurt, heat up briefly. Season to taste with salt and pepper. Wash the coriander, shake dry and pluck finely. Arrange on the curry.

  5. 5

    Serve with thin flat bread or fragrant rice.

Nutrition Facts

KCAL
260 kcal
CARBS
23 g
FATS
13 g
PROTEINS
12 g