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).

• Ready In: 25 mins
• Serves: 4

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 1/2ounce) 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.