Cauliflower and Chickpeas in Coconut Gravy

This is a very nice dish I once had at a friend’s place for lunch. She made this recipe a little gravier, however I prefer it thick. I loved the mix of coconut milk and the onion-tomato combination and cauliflower is anyday my favourite veggie!

Prep Time: 20 mins

Cook Time: 30 mins

Ingredients

• 3 cups Cauliflower florets

• 1/2 cup chickpeas

• 1 Finely chopped onions

• 1 tsp Ginger garlic paste

• 6 tbsp Fresh tomato puree

• Salt, to taste

• 2 tsp Chilli powder

• 1 tsp Curry powder

• 1 tsp coriander powder

• 1 and 1/2 cups Coconut milk

For tempering

• 2 tbsp Oil

• 1 tsp Cumin seeds

• 1 tsp Turmeric powder

Instructions

1. Soak the chickpeas overnight and cook it for 5-6 whistles the next day, drain and keep aside

2. Soak the cauliflower in hot salted water with turmeric

3. In a pan take oil, splutter cumin seeds and add turmeric powder

4. Add the onions and ginger garlic and saute till it becomes light brown

5. Add the tomato puree, salt and saute till it becomes thick

6. Add chilli powder, curry powder and coriander powder and saute well for 5 minutes

7. Add the drained cauliflower, cooked peas and the coconut milk and cook till it becomes thick and the cauliflower gets cooked just enough (note it should note be overcooked)

8. Garnish with finely chopped coriander leaves and serve hot with rotis

Notes

Generally to make tomato puree I slit tomatoes, boil them in water (till you can remove the skin), make a puree of it and cook it with 1 tsp of vinegar and 1 tsp of sugar, till it becomes a little thick. This stays longer when refrigerated.