Total Time
25mins
Prep 10 mins
Cook 15 mins

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 Nutrition

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.
Most Helpful

5 5

Very good and will definitely be making again!
We left off the yogurt because we're vegan and we doubled the cayenne and turmeric because we like things spicy.
I really like that the veggies keep their crispness.

5 5

We had a delicious meal!
I like the steps for this recipe it's easy and fast.
Thanks a lot your recipe can be really recommended!

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