first class cauliflower potato curry vest

cauliflower potato curry

yummy
Healthy And Diet

CAULIFLOWER-POTATO CURRY

"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

  •  
  • medium red potatoes, cut into 1/2 inch chunks
  • 1⁄3cup water
  • 2tablespoons water
  • 1small cauliflower, cut into 1/2 inch chunks
  • 2tablespoons vegetable oil
  • 1sweet onion, chopped fine (8-10 oz)
  • 3garlic cloves, crushed
  • 1tablespoon fresh ginger, grated
  • 1 1⁄2teaspoons ground cumin
  • 2(15 ounce) cans chickpeas, drained
  • 1(14 1/2 ounce) can fire-roasted tomatoes
  • 1⁄2teaspoon turmeric
  • 1⁄4teaspoon cayenne pepper
  • kosher salt
  • cilantro, for serving
  • plain yogurt, for serving
     

Direction

  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.