Cauliflower and chickpea curry with cream yoghurt

Name: Cauliflower and chickpea curry with cream yoghurt
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 1 Cauliflower (about 1 kg); 7-10 Tbsp salt, pepper; 1 can(s) (425 ml) Chickpeas; 4 (approx. 300 g) Tomatoes; 1 walnut-sized piece of ginger; 2 Garlic cloves; 2 TABLESPOONS Oil; 1 TEASPOON Curry; 200 g Cream yoghurt; 1/2 bunch/pot of coriander

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

1 Cauliflower (about 1 kg)
7-10 Tbsp salt, pepper
1 can(s) (425 ml) Chickpeas
4 (approx. 300 g) Tomatoes
1 walnut-sized piece of ginger
2 Garlic cloves
2 TABLESPOONS Oil
1 TEASPOON Curry
200 g Cream yoghurt
1/2 bunch/pot of coriander

Directions

1
Clean the cauliflower, cut into florets from the stalk and wash. Steam in salt water for about 4 minutes. Pour into a sieve and rinse with cold water.
2
Rinse the chickpeas in a sieve with cold water, drain. Wash and chop the tomatoes. Peel ginger and garlic and dice them finely.
3
Heat the oil in a pot. Sauté ginger and garlic in it. Sweat curry briefly until it starts to smell. Add the tomatoes. Steam for approx. 3 minutes until the tomatoes crumble easily. Add 100 ml water, cauliflower and chickpeas.
4
Cover and simmer at low heat for about 5 minutes. Stir in yoghurt, heat up briefly. Season to taste with salt and pepper. Wash the coriander, shake dry and pluck finely. Arrange on the curry.
5
Serve with thin flat bread or fragrant rice.