Chana Gobi

  • Yield:6 Servings
  • Time:
    40 mins show details

Ingredients

  • 2 tablespoons
    Olive Oil
  • 1
    Onion, Diced
  • 2 inches
    Ginger Piece, Peeled & Grated
  • 3
    Garlic Cloves, Minced
  • ½ teaspoon
    Turmeric Powder
  • 1 teaspoon
    Ground Cumin
  • 1 teaspoon
    Ground Coriander
  • 1 teaspoon
    Garam Masala
  • ½ teaspoon
    Sea Salt
  • ½ teaspoon
    Cayenne
  • ½ teaspoon
    Coconut Nectar, May Sub with Honey or Sugar
  • 2
    Tomatoes, Chopped
  • 1.2 cups
    Vegetable Stock
  • 1
    Cauliflower, Florettes
  • ½
    Lemon, Juiced
  • 14 ounces
    Chickpeas, Canned, Drained & Rinsed
  • 2 tablespoons
    Cilantro, Chopped
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Preparation

  1. 10 mins

    Heat the oil in a large frying pan and add the onion and cook for 6-8 minutes until really softened. Stir in the ginger, garlic, spices and cook for a further minute more.

  2. 25 mins

    Stir in the chopped tomatoes, vegetable stock, salt, nectar and cauliflower, then cover with a lid and gently cook for about 20-25 minutes stirring occasionally until the cauliflower is tender and the sauce is thickened.

  3. 5 mins

    Stir in the lemon juice, chickpeas and coriander and cook for a further 5 minutes. Serve with basmati rice.

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