Cauliflower Curry

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.