Cauliflower Butter Chick-Pea

_{Cauliflower & Chickpea Marinade}

• 1 tin of chickpeas
• 3 cups cauliflower florets
• 1 tsp grated ginger
• 1 tsp crushed garlic
• 1 cup yogurt
• ½ tsp turmeric
• 1 tsp Garam Masala
• Salt to taste

_{Instructions:}

1. Drain the liquid from the chickpeas and rinse.
2. Chop the cauliflower into florets.
3. In a bowl, combine the chickpeas, cauliflower florets, ginger, garlic, turmeric, yoghurt, Garam masala, and salt. Set aside for 10 minutes.
4. In a large frying pan or pot, melt the butter. Add the marinated chickpeas and cauliflower and cook for 10 minutes. Remove from the pan.
5. Add more butter to the same pan; there is no need to wash the pan.
6. Add the diced onion, ginger, and garlic; cook until translucent. Push the onions, garlic, and ginger to one side. Add the Garam masala and coriander. Cook until fragrant, approximately 30 seconds. Pour in the crushed tomatoes. Reduce the heat and cook until the tomatoes thicken. Add the cauliflower and chickpeas into the pan, mix through. Pour in the water and cook for 10 minutes. Add the cream and mix through. Check for seasoning and season with salt if required. Serve with rice or roti bread.

_Leftovers?

Warning, controversial statement: curry is the best type of leftovers. Keep in the fridge in an airtight container for up to 3 days or freeze in an airtight container for up to 3 months. Add a splash of water when reheating.