Bombay Curry

• 2 tablespoons butter ghee, or olive oil
• 2 onions chopped
• 2 cloves garlic finely chopped
• 2 tablespoons ginger root grated
• 2 tablespoons curry powder
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 2 pounds grass fed beef or buffalo meat, cut into chunks
• 1 cauliflower medium, cut into florets
• 2 cups vegetable broth
• 16 ounces tomatoes chopped
• 2 cups plain yogurt
• 1 can chickpeas
• sea salt Celtic, to taste

1. Heat the oil in a large heavy pot over medium-low heat. Add garlic and onion and cook until wilted, for about 8 to 10 minutes, stirring occasionally. Add spices and cook for 2 to 3 minutes to coat onions and roast spices well.
2. Add meat and cook until browned. Add cauliflower, vegetable broth, and tomatoes with their juices. Simmer for 20 minutes. Add chickpeas and simmer for 10 more minutes. Add yogurt just before serving. Don't worry when the yogurt separates and becomes grainy, as it will still taste delicious. Add salt and adjust seasoning according to taste.

butter ghee, onions, garlic, ginger root, curry powder, ground cumin, ground coriander, beef, cauliflower, vegetable broth, tomatoes, plain yogurt, chickpeas, salt celtic

Taken from www.yummly.com/recipe/Bombay-Curry-977984 (may not work)