Cauliflower And Chickpea Curry - cooking recipe

Ingredients

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

Preparation

Cook the cauliflower in a medium saucepan of boiling water 10 mins or until almost tender. Drain well.
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.