Qurma Gulpea

Zutaten

• 1 tablespoon oil
• 1 onion
• 2 cloves garlic
• 1 teaspoon ground turmeric
• 2 teaspoons char marsala (Afghan spice mix – page 187)
• 1 tablespoon tomato paste
• 1 can diced tomatoes (400g)
• 1 long red chilli, optional
• 1 head cauliflower, broken into bite- sized pieces
• 1 can chickpeas (400g), optional
• 1 cup (250ml) boiling water
• Juice from ½ lemon
• 1 /2 teaspoon each pepper and salt
• Cooked basmati rice, salad and garlic yoghurt sauce

Zubereitung

1. Cut onion, garlic and red chilli (optional).
2. Break or cut cauliflower into pieces.
3. Drain and rinse canned chickpeas (optional).
4. Heat oil in big pan with medium-high heat. Add onion. Cook for 2–3 minutes, until brown.
5. Add garlic, turmeric and curry powder. Cook for 1 minute, while mixing.
6. Add tomato paste, can of diced tomatoes, red chilli (optional). Cook for 10 minutes until the sauce thickens.
7. Add cauliflower pieces and canned chickpeas (optional). Stir well to coat cauliflower in tomato curry sauce.
8. Add 1 cup (250ml) of boiling water.
9. Put the lid on the pan. Cook for 10–15 minutes, until cauliflower is soft.
10. Add lemon juice, pepper and salt to taste.
11. Serve with cooked basmati rice, salad and garlic yoghurt sauce. • Char masala is an equal amount of cumin, cinnamon, clove and cardamom. Use any curry powder instead. • Chickpeas are optional but add fibre and protein. Use any canned legumes, e.g. 3-bean mix, lentils, borlotti beans. • “Qurma gulpea” is Farsi for cauliflower korma curry and is also known as qorme guhlpi, golpi or golpie. There are many regional variations of the dish throughout Afghanistan.