Ingredients
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2
-
1/2
-
1
-
1
-
1/2
-
1
-
-
-
-
-
-
-
-
-
Directions
Curried Cauliflower and Chickpeas,This recipe was originally shown on a Food 911 episode on Food Network. I have modified the recipe to use easy-to-find ingredients. This is even better the next day.,This is pretty darn good! Quick and easy and relatively filling. All I did differently was add a hot pepper. Thanks ksgillmore….,A New Year’s resolution was to eat healthier, so we tried this. It was terrific! We used low sodium, fat free chicken broth in place of the water & a few red pepper flakes for more heat. Didn’t have any rice, but it was wonderful by itself. Looking forward to making this again & again! Thanks for sharing!
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Steps
|
1
Done
|
Heat the Olive Oil in a Large Skillet or Pot Over Medium Heat. |
|
2
Done
|
Add the Onion and Curry Powder, Cook and Stir For a Few Minutes to Soften the Onion. |
|
3
Done
|
Add the Tomatoes and Cook Until the Tomatoes Break Down and Soften, About 5 Minutes. |
|
4
Done
|
Stir in the Cauliflower, Chickpeas,and 3/4 Cup of Water. |
|
5
Done
|
Reduce the Heat to Medium-Low, Cover, and Simmer Until the Cauliflower Is Tender, About 15 to 20 Minutes. |
|
6
Done
|
Uncover, and Continue Cooking Until the Excess Moisture Has Evaporated and the Cauliflower and Chickpeas Are Coated With a Thick Sauce. |
|
7
Done
|
Season With Salt, to Taste, and Garnish With Cilantro Before Serving. |
|
8
Done
|
Serve Over a Bed of Rice. |
