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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a main dish vegetable curry. Besides cauliflower it also has red potatoes and chickpeas. If you cannot find fire-roasted tomatoes, just use any diced tomatoes. Serve with na'an (an Indian flat-bread). Ingredients:
3 medium red potatoes, cut into 1/2 inch chunks |
1/3 cup water |
2 tablespoons water |
1 small cauliflower, cut into 1/2 inch chunks |
2 tablespoons vegetable oil |
1 sweet onion, chopped fine (8-10 oz) |
3 garlic cloves, crushed |
1 tablespoon fresh ginger, grated |
1 1/2 teaspoons ground cumin |
2 (15 ounce) cans chickpeas, drained |
1 (14 1/2 ounce) can fire-roasted tomatoes |
1/2 teaspoon turmeric |
1/4 teaspoon cayenne pepper |
kosher salt |
cilantro, for serving |
plain yogurt, for serving |
Directions:
1. Combine potatoes with 2 tablespoons water in a microwave safe bowl; microwave, at full power, 5 minutes.
2. Add cauliflower and microwave an additional 5 minutes; drain.
3. Heat a skillet over medium high heat with 1 tablespoon oil; cook onions until they being to turn golden, 2 to 3 minutes, stirring occasionally.
4. Add garlic, ginger, and cumin; cook 30 seconds.
5. Add another tablespoon of oil; toss in potatoes and cauliflower, stirring until light brown, about 3 minutes more.
6. Stir in tomatoes, chickpeas, turmeric, cayenne, and 1/3 cup water.
7. Bring to a boil, reduce heat, and simmer 4 minutes; season with salt.
8. Serve garnished with cilantro and a dollop of yogurt.
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