Cauliflower And Chickpea Curry

• 2 lbs cauliflower, cut into small florets
• 2 tbsp vegetable oil
• 1 inch piece fresh ginger, peeled and finely grated
• 2 cloves garlic, peeled and crushed
• 1 tsp garam masala
• 1/2 tsp ground turmeric
• 2 None tomatoes, finely chopped
• 1 cup Greek-style yogurt
• 14 oz canned chickpeas, rinsed, drained
• 1/4 cup fresh cilantro sprigs

1. Cook the cauliflower in a medium saucepan of boiling water 10 mins or until almost tender. Drain well.
2. Meanwhile, heat the oil in a medium saucepan over medium heat. Stir in the ginger, garlic and spices and cook 1 min, until fragrant. Add the tomato and simmer, uncovered, 5 mins or until the tomato is softened. Stir in the yogurt, cauliflower and chickpeas. Simmer, covered, 5 mins or until cauliflower is tender. Season to taste. Sprinkle with cilantro to serve.

cauliflower, vegetable oil, fresh ginger, garlic, garam masala, ground turmeric, tomatoes, yogurt, chickpeas, fresh cilantro sprigs

Taken from recipes-plus.com/api/v2.0/recipes/29424 (may not work)