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).
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INGREDIENTS
Nutrition- 3medium red potatoes, cut into 1/2 inch chunks
- 1⁄3cup water
- 2tablespoons water
- 1
- 2tablespoons vegetable oil
- 1
- 3
- 1
- 1 1⁄2teaspoons ground cumin
- 2
- 1(14 1/2 ounce) can fire-roasted tomatoes
- 1⁄2teaspoon turmeric
- 1⁄4teaspoon cayenne pepper
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DIRECTIONS
- Combine potatoes with 2 tablespoons water in a microwave safe bowl; microwave, at full power, 5 minutes.
- Add cauliflower and microwave an additional 5 minutes; drain.
- 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.
- Add garlic, ginger, and cumin; cook 30 seconds.
- Add another tablespoon of oil; toss in potatoes and cauliflower, stirring until light brown, about 3 minutes more.
- Stir in tomatoes, chickpeas, turmeric, cayenne, and 1/3 cup water.
- Bring to a boil, reduce heat, and simmer 4 minutes; season with salt.
- Serve garnished with cilantro and a dollop of yogurt.
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