Ingredients

• 4 tbsp vegetable oil
• 1 tbsp ginger, finely grated
• 3 large garlic cloves, minced
• 1 large onion (white or yellow)
• 3 tsp coriander powder
• 1/4 tsp tumeric
• 1 tsp cumin
• 2 tsp paprika
• 1 1/2 cups chicken stock
• 800g (28oz) can crushed tomato
• 300g (4 cups) small cauliflower florets
• 400g (14oz) can chickpeas, drained
• salt
• 1 tsp sugar
• 3/4 cup frozen peas
• 3 tsp garam masala
• 1/4 cup cilantro, fresh
• yogurt

Instructions

1. Heat oil in a large deep skillet or pot over medium high heat. Add garlic and ginger, cook for 1 minute. Add onion and cook for 6-8 minutes or until golden and caramelized.
2. Add coriander, tumeric, cumin, and paprika. Cook for 1 minute.
3. Add chicken stock and tomato. Stir to combine, bring to simmer and cook for 5 minutes.
4. Add cauliflower and chickpeas. Cook for 15 minutes or until cauliflower is soft and sauce has thickened. Adjust salt to taste, add sugar if necessary.
5. Add peas and garam masala. Cook for 2 minutes, then remove from stove. Stir through most of the cilantro.
6. Serve curry with basmati rice, garnished with reserved cilantro and yogurt on the side.