Cauliflower chickpea curry recipe

Wash the canned chickpeas with clean water.

Chop the tomatoes, onions, and cauliflower into small pieces. Note: To maximize the amount of sulforaphane produced in the cauliflower florets, chop the cauliflower and keep it aside for at least 40 minutes or sprinkle a pinch of mustard powder on the chopped pieces, mix well and keep them aside for 10 minutes.

Heat the oil in a nonstick pan. Add mustard seeds and cumin seeds. When the seeds splutter add the chopped onions, curry leaves, and ginger-garlic paste. Once the onions turn brown, add chopped tomatoes, salt, and turmeric. After the tomatoes are completely cooked, add the cauliflower florets, canned chickpeas, and mix well. Cover the pan with a lid and let the cauliflower florets cook for 15 minutes while stirring occasionally. As soon as the cauliflower florets are cooked, add salt, red chili powder, coriander, and cumin powder. Mix well and cook the ingredients for 10 more minutes.

Garnish with coriander leaves and serve hot with steamed rice or roti.