Chickpea and cauliflower curry

Ingredients

• 2 tbsp (30 mL) canola oil
• 1 tsp (5 mL) cumin seed
• 1 small onion, chopped
• 4 cloves garlic, minced
• 1 Tbsp (15 mL) minced fresh ginger
• 1 Tbsp (15 mL) ground cumin
• 2 Tbsp (30 mL) ground coriander
• ¼ tsp (1 mL) ground tumeric
• ½ tsp (2 mL) cayenne (optional)
• 1 bay leaf
• 2 tomatoes, chopped (about 1 cup)
• ½ cup (125 mL) 0% M.F. plain Greek yogurt
• 2 cans (540 mL each) chickpeas, rinsed and drained (about 3 cups)
• 1 small cauliflower cut into small pieces (about 4 cups)
• 1 cup (250 mL) frozen green peas
• 1 cup (250 mL) vegetable broth
• ¼ cup chopped cilantro

Instructions

1. Heat oil in a large skillet. Add cumin seed and let sputter briefly. Add onion and saute about 5 minutes or until golden. Add in garlic and ginger and cook; stirring frequently, for 1 to 2 minutes.
2. Stir in cumin, coriander, turmeric, cayenne and the bay leaf. Stir until fragrant, about 2 minutes. Add tomatoes and continue to cook and stir until tomatoes soften and break up.
3. Mix in chickpeas, cauliflower, and peas to coat in spices. Add broth and stir to combine. 
4. Bring to a boil, cover and reduce heat to medium-low and simmer for 20-25 minutes, or until cauliflower is cooked through.
5. Remove from heat and remove bay leaf. Garnish with cilantro and serve.

Notes

Recipe courtesy of Pulse Canada.