Curried Cauliflower with Chick Peas and Tomatoes

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Wonderful, Easy, and Healthy! Used only 1 can of chickpeas, oil instead of ghee, and regular store-bought curry powder PLUS 1 Tbsp. of Hot Curry Paste I had on hand for added kick.
I usually pass on cauliflower as a vegetable in my regular diet because of it being so boring and bland and not knowing what to do with it that isn't too fattening (cheese & butter. Well, problem solved!
I will definitely be making this often and even try it adding spinach and raisins as some suggested! Delish!

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I was pretty excited to make this.. but having been fortunate enough to be around authentic Indian cooking, specifically Prasad cuisine, I shouldn't have had such high expectations. A big red flag for me should have been adding tomato paste and expecting it to taste like real Indian cooking. This was pretty good, but I certainly don't think I'll make it again.. I'll go back to the old Indian recipes I've been fortunate enough to have shared with me.

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Fantastic. It's become a staple in my house. I add spinach and a few raisins to it. No ghee, but oil. It is better the next day.

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This was delicious. Like others, I was limited to supplies on hand - canned tomatoes, butter, and commercially prepared curry spice - but it was great just the same. Didn't have any tomato paste either, so to thicken it a bit I added some Fat Free Greek yogurt and that made the sauce a bit thicker. Looking forward to the leftovers for lunch tomorrow.

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I can't believe it's been almost exactly 1 year since I first tried and reviewed this recipie. I made it the other night and this time I made Tyler's curry powder and MAN what a difference. Before I had used Spice Island's Curry Powder and it was so bland. Tyler's version is spectacular and made all the differece!! I would definately recommend it. Also, I found that 2 cans of Chick Peas were a bit much, I think next time I will just use 1 and maybe add some chunks of chicken or shrimp! Still an excellent, easy and fun recipie!

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This was a great way to use up the tons of cauliflower I received with my CSA this summer. I also did not use ghee - I have a friend who is Indian who pretty much only uses ghee for sweet Indian recipes and uses oil or butter for everything else. I used the same amount as the ghee, only half olive oil, half butter. It turned out great. I've used this recipe twice now, and the second time I added about 3/4 cup of cubed eggplant. Fabulous! Also, I used some pre-mixed curry from a local Indian market and then I jacked it up with some ground, toasted spices of my own.

I recommend actually using a bit more fresh ginger than what the recipe calls for, but then again, I'm kinda crazy about ginger.

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I pretty much made the same changes as everyone else - olive oil, canned tomatoes, ready made curry. Simple, delicious and healthy!

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We're trying to do gluten-free vegan, so I adapted this dish and served it with quinoa. I used olive oil instead of ghee and didn't spend the $30+ on all the ingredients to make a homemade curry. I used Spice Islands and increased the amount. At the very end, I added several handfuls of fresh spinach and it was marvelous. Next time, I think I'll add a handful of raisins. Fresh ginger makes a difference.

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If you love curry, you'll love this one!

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Results were very tasty. We'll have this one again. The most time consuming part was making the ghee, but I'll have plenty to use the next time I make an Indian dish.