Curry cauliflower w Chick Peas

  • 1 small head of cauliflower–chopped semi big flowerettes
  • 1 nice sized onion chopped
  • 2 cloves of garlic chopped
  • 4 good size tomatoes grated or 1 can of pureed tomato
  • 1 can of chick peas
  • salt of course
  • around 2 tbsp curry powder
  • ~1/2 tsp cumin
  • ~1/4 tsp cayenne pepper
  • serve over brown rice

Saute the chopped onion in a couple of tablespoons of olive oil until softening, then add garlic and saute until garlic begins to smell—don’t let it blacken.  Then add in cauliflower and saute briefly.  Add tomato and chick peas and cook down the volume of the tomato liquid in about half.  Then stir in the spices (adjust the amounts to taste) and salt and allow to simmer a few more minutes.  If not in a hurry, let it stand a while and the spices will deepen in flavor.  (even better the next day)

Serve over brown rice.

Good winter comfort food.

 

 

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