Chickpeas and Vegetables Curry


1 tbsp butter
2 carrots, chopped
1 onion, thinly sliced
2 cloves garlic, minced
2 tbsp minced ginger
3 tbsp mild Indian yellow curry paste
3 cups small cauliflower florets
3/4 cup water
2 tomatoes, chopped
1 can (19 oz) chickpeas, drained and rinsed
2 cups chopped green beans
2 tbsp all-purpose flour
1½ cups 10% half-and-half cream
1/4 tsp salt
plain yogurt, raisins and chopped fresh mint for topping


  1. Melt butter over medium heat in a large pot. Sauté carrots and onion for about 5 minutes or until onion is softened. Add garlic, ginger and curry paste. Sauté for 1 minute.
  2. Add cauliflower and water. Cover and cook for about 8 minutes until vegetables are almost tender.
  3. Stir in tomatoes, chickpeas and green beans. Simmer, uncovered and stirring often for about 2 minutes.
  4. Whisk flour into cream and mix into pot. Simmer for about 5 minutes until sauce is thick and vegetables are tender-crisp. Add salt. Spoon into bowls and top with yogurt, raisins and mint.

Source: Canadian magazine

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