Cauliflower Curry with Chickpeas

Ingredients

• 3 onions (chopped)
• 1 tbsp freshly grated ginger
• 1 cinnamon stick
• 4 tbsp olive oil
• 3 cloves garlic (minced)
• 1 tsp turmeric
• 1 tsp garam masala
• 2 red chilies (deveined, finely chopped)
• 400 g diced canned tomatoes
• 2 crushed cardamom pods
• 6 cloves of mace
• 1 tsp black peppercorns
• 1 tsp roasted cumin seeds
• 500 g cauliflower florets
• 300 g young spinach leaves
• 400 g chickpeas (canned)
• 1 tbsp chopped mint
• 2 tbsp chopped coriander

Instructions

1. 1.

   Sauté onions with garlic and ginger in hot oil until translucent, then add cinnamon, turmeric, garam masala and chilies and cook for another 3 minutes. Add tomatoes and bring to a boil. Place cardamom, mace, peppercorns and cumin in a small muslin cloth, tie it up and add to the tomato mixture. Reduce the tomato mix by about one-third.

2. 2.

   Add cauliflower and simmer for 6-8 minutes. Stir in spinach and let it wilt. Fold in chickpeas and simmer gently for another 15 minutes. If the mixture seems dry, add a little water or vegetable broth. Season to taste and serve sprinkled with mint and coriander.