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Tuesday, April 17, 2012

Chickpeas and Roasted Cauliflower with Yogurt Mango Curry Sauce

After summer-like temps yesterday, we're back to cooler, spring-like weather today.  Perfect for comfort food.

Sweet, savoury, a little spicy if you wish, creamy and satisfying...this is vegetarian food at it's best.  Also nutritious and easy to make.

1 tsp olive oil
1 head cauliflower, cut into bite sized pieces
Salt and pepper, to taste

1 tsp olive oil
1 onion, diced
2 tbls fresh ginger, grated or minced
2-3 cloves garlic, minced
1 tbls garam masala
1 tsp turmuric
Cayenne pepper, to taste (optional)
1 can chickpeas, drained and rinsed
1/4 cup cider vinegar
1 cup mango puree
1 cup plain, low-fat yogurt
A few handfuls fresh cilantro, chopped

Toss cauliflower with oil and seasonings.  Spread on a foil-lined baking sheet and roast at 350F for about 30-40 minutes.  Meanwhile, pour in a large skillet and saute onion, ginger, garlic and spices for about 3-4 minutes.  Add chickpeas and vinegar and cook until most of the liquid has been absorbed.  Turn heat down to low and add mango puree and yogurt.  Stir in roasted cauliflower.  Simmer for another 5 minutes.  Add in cilantro just before serving.  Serve over brown basmati rice or quinoa.  Serves 4 as a main.