Cauliflower and Chick-Pea Curry

Source: Barbara Pistrang (inspired by Phyllis Habib)

Cauliflower and Chick-Pea Curry

2 onions, chopped

2 T olive oil

2 T flour (or Gluten Free Flour)

1 T curry powder (I usually use ½ T spicy and ½ T sweet curry from Pensey’s)

1/4 tsp. ground ginger

Combine for the sauce:

2 cups warm chicken broth (okay to use veggie broth instead)

2 T soy sauce

2 T honey

1 can chick-peas, drained (ok to use small or large can)

1 head cauliflower, separated into bite size flowerets

1 zucchini chopped (optional)

Brown onions in 2 T olive oil until they start to color. Add flour, curry powder, and ginger. Mix together.

Add sauce to onion mixture, stir until sauce thickens. Add chick-peas. Bring back to a simmer and simmer, covered, for about 15 minutes. Add cauliflower, bring back to a simmer and simmer about 10 minutes until cauliflower is tender. If using zucchini, add it about 5 minutes after the cauliflower was added.

Other vegetables may be substituted for the cauliflower or zucchini.

Serve over basmati rice. Nice with mango chutney and raita.