2 tablespoons butter
2 tablespoons olive oil
4 garlic cloves, minced
2 large onions, chopped
1 1/2 tablespoons Penzey's hot curry powder
1 1/2 tablespoons Penzey's garam masala
1 large head of cauliflower, chopped
3 (15 ounce) cans chickpeas, drained and rinsed
14 ounces fire roasted tomatoes, pureed
salt and pepper
1 1/2 cups Greek yogurt
1 medium cucumber, peeled, seeded, and chopped
2 garlic cloves, minced
1/4 cup mint leaf, chopped
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
Melt butter and olive oil in a large pan over medium heat. Add onions and saute until slightly browning, 5 minutes. Add garlic, curry powder, and garam masala, and cook for 2 minutes.
Add cauliflower, garbanzo beans, and approximately 1 cup of water. Place a tight fitting lid on the pan and let simmer for 10-15 minutes, until the cauliflower is soft. Add pureed tomatoes, and simmer for another 10-15 minutes, adding additional water if needed. Add salt and pepper to taste and serve.
This can be served alone, over basmati rice, or with naan.
Stir greek yogurt well to achieve a smooth consistency. Add chopped cucumber, garlic, mint, ginger, and cumin. Add salt to taste. Rest in the refrigerator 30-60 minutes before serving to allow flavors to blend.