8 cups cauliflower florets (about 3 lb whole head cauliflower)
2 (15 oz.) cans chick peas, rinsed and drained
1/2 c roasted, salted cashews or pistachios, chopped
1/2 c cilantro leaves, chopped and yogurt for serving (optional)
Instructions
Heat coconut oil in large dutch oven or braising pan over medium high heat. Add onion, bell pepper, jalapeno/Serrano, cumin seeds, black mustard seeds, star anise pods and salt. Saute, stirring until vegetables begin to lightly brown (about 5 min.).
Add tomatoes with liquid, vegetable broth, tamarind concentrate, granulated garlic and coconut sugar and cook, uncovered, until liquid has reduced (about 10 min.).
Add coconut milk, cauliflower and chick peas and cover pot. Bring to boil and reduce heat to low simmer. Simmer for 15 minutes, covered. Uncover and continue to cook for 5 min., until thickened.
To serve, garnish with chopped cashews, cilantro and yogurt if desired.
Originally Submitted
10/21/2014
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