The first minute matters most, when the spices bloom in hot oil and the whole house knows dinner is coming: Place des Épices’ organic Indian curry, a warm, aromatic ground masala, then wraps chickpeas and cauliflower in its sauce.
Serves 4 · 35 min
- Soften 1 chopped onion, 2 minced garlic cloves and 1 tbsp grated ginger in 2 tbsp oil.
- Add 2 tbsp of the Indian curry and let it bloom in the oil for 1 minute, stirring.
- Add 1 small cauliflower in florets, 1 can (15 oz/425 g) drained chickpeas, 1 can (14 oz/400 g) crushed tomatoes and 1/2 cup (120 ml) water.
- Cover and simmer for 20 minutes, until the cauliflower is tender, then stir in a handful of cilantro and serve with rice.
The star of this recipe: Indian Curry, by Place des Épices.
