2 cans chickpeas, rinsed and drained
1 cup diced onion
1 teaspoon grated ginger
2 teaspoons minced garlic
4 cups chopped tomatoes
2 cups cauliflowerettes, coarsley chopped
2 cups baby spinach
1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon red pepper flakes (ground cayenne is good as well)
2 1/2 teaspoons curry powder
2 teaspoons turmeric
2 teaspoons garam masala
1 tablespoon extra-virgin olive oil
I have to confess, I don't measure much when cooking...so these are just basic guidelines. I probably use more of the seasonings than listed, but I like mine pretty spicy!
Heat oil in a large skillet over medium heat. Add onions and cook for a few minutes until tender, stirring occasionally. Add ginger and garlic, cook for 1 minute. Stir in salt, curry powder, turmeric, and pepper flakes. Cook a couple of minutes while stirring.
Add tomatoes and sugar, simmer for 10 minutes. Stir in chickpeas, cauliflower, baby spinach, and garam masala. Simmer for 10 minutes, covered. Serve over rice ( I like the texture of brown but that's just me :-) )