BOMBAY CURRY

BOMBAY CURRY image

Yield This recipe makes 6

Number Of Ingredients 14

2 tablespoons butter, ghee, or olive oil
2 onions, chopped
2 cloves garlic, finely chopped
2 tablespoons ginger root, grated
2 tablespoons curry powder
1 tablespoon ground cumin
1 teaspoon ground coriander
2 pounds grass-fed beef or buffalo meat, cut into chunks
1 medium cauliflower, cut into florets
2 cups vegetable broth
1 16-ounce can of tomatoes, chopped*
2 cups plain yogurt
1 can chickpeas or 1 cup dry (Check out the Hummus recipe for chickpeas cooking directions)
Celtic sea salt to taste

Steps:

Heat the oil in a large heavy pot over medium-low heat. Add garlic and onion and cook until wilted, for about 8 to 10 minutes, stirring occasionally. Add spices and cook for 2 to 3 minutes to coat onions and roast spices well. Add meat and cook until browned. Add cauliflower, vegetable broth, and tomatoes with their juices. Simmer for 20 minutes. Add chickpeas and simmer for 10 more minutes. Add yogurt just before serving. Don't worry when the yogurt separates and becomes grainy, as it will still taste delicious. Add salt and adjust seasoning according to taste.