Dinner Tonight: Curried Cauliflower With Chickpeas And Tomatoes Recipe

1. 1

   Add the butter to a small saucepan. Melt the butter over medium heat, and bring to a boil. Turn the heat to low; cook for 45 minutes. Strain the liquid.

2. 2

   Pour the ghee into a large pot. Raise heat to medium; add the onion, curry powder, and ginger. Cook until onion is softened.

3. 3

   Add the tomatoes; cook for 6 minutes more.

4. 4

   Add the cauliflower, chickpeas, tomato paste, and 1 cup of water. Cover pot; cook 15 minutes. Remove lid; cook until liquid thickens. Stir until everything is coated. Season with salt and sprinkle with cilantro.

* Per serving · 4 servings · Values may vary.

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