Black pepper curry is a quick, one-dish meal loaded with veggies. It makes a great last minute dinner and comes together in about 20 minutes.
BLACK PEPPER CURRY
1 Tbsp olive oil
1 large onion, diced
1 lb frozen cauliflower florets
2 Tbsp freshly ground black pepper
2 tsp ground cumin
2 tsp ground turmeric
2 tsp yellow mustard seeds
15 oz can diced tomatoes
15 oz can chickpeas
Heat oil over medium-high heat in a saucepan and cook onion until soft, 10 minutes. Stir in remaining ingredients.
Cover and simmer for 5 minutes on a medium heat. Stir and continue to cook for another 5 minutes or until the cauliflower is no longer heated through.
Season with salt and pepper, as needed, and serve.
Recipe from Stone Soup.