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Cauliflower Chickpea Curry |
Delicious vegan curry with cauliflower, chickpeas, onion, tomato, and cilantro.
Ingredients :
- 1 tablespoon greater virgin olive oil or vegetable oil
- 2 teaspoons of yellow curry powder
- 1 medium yellow onion, reduce in 1/2 and then sliced across the grain (approximately 1 half cups sliced onion)
- 1-inch piece of ginger root, peeled and grated (1 teaspoon grated)
- 1 half cups cooked chickpeas (garbanzo beans) (a fifteen-ounce can, rinsed and drained)
- 1 head cauliflower, cored, florets separated (see How to Cut and Core Cauliflower)
- 1 15-ounce can of entire, peeled tomatoes
- 1 teaspoon Kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 bay leaf
- 1/2 cup water
- half of cup (packed) more or less chopped cilantro (leaves and young stems)
- 2 teaspoons minced clean mint leaves
Instructions :
Prep : 10M | Cook : 46M | Ready in : 40M |
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Notes :
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