We all know that a simple dish does not have to be a tasteless dish. Often we create a flavorful and delightful dish from a common bland product. This transformation is happening thanks to a successful combination of ingredients and/or magical work of spices.
The Cauliflower Curry I made is wonderfully fragrant and has a beautiful bright yellow color.
The coconut milk here adds its unique note by making the curry taste richer. But if you want to cut a few calories feel free to omit the coconut milk – it still will be a delicious dish.
Serve the curry as a vegetarian meal or as a side dish for fish or poultry.
- 1 onion (8-9 oz), chopped
- 1-2 tbsp finely chopped ginger
- 2-4 cloves garlic, minced
- 1 tbsp garam masala
- 1 tsp turmeric
- 2 large carrots, coarsely chopped
- 1 cauliflower head, cut into bite-size florets
- 1 cup coconut milk
- Black pepper
- 1 can of chickpeas (15 oz)
- 1-2 tbsp olive oil (or other oil)
In a deep frying pan or a wide saucepan heat the olive oil.
Add the onion and cook for 5 minutes.
Add the ginger and garlic and cook for 1 minute, stirring.
Add the garam masala, turmeric and carrot. Cook for 2 minutes.
Add the cauliflower, coconut milk, salt and black pepper, stir, bring to a boil, cover and cook on low heat for 7-10 minutes.
Add the chickpeas and cook for 2-5 minutes or until the vegetables are ready. The cauliflower should stay firm.
Cook with pleasure!