Ingredients
-
2 teaspoons vegetable oil
-
1 cup chopped onion
-
3 garlic cloves, finely chopped
-
2 1/2 teaspoons curry powder
-
1 teaspoon ground cumin
-
1/8 teaspoon cayenne pepper
-
1 small head cauliflower, cut into small flowerets
-
1/2 cup water
-
1 (16 ounce) can salt-free stewed tomatoes
-
1 (16 ounce) can chickpeas, rinsed and drained
-
1 cup peas
Instructions
- Heat oil in a large nonstick skillet over medium heat. Add onion and garlic.
- Sprinkle with curry powder, cumin, and cayeene. Cook 3 minutes, stirring frequently and adding small amounts of water as necessary, about a tablespoon at a time, to prevent sticking.
- Add cauliflower and water to skillet. When water boils, reduce heat to medium-low, cover skillet and simmer 5 minutes or until cauliflower is tender crisp.
- Add remaining ingredients, mixing well. Cover and simmer 15 minutes.