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Cauliflower Curry

  • 4servings
  • 30minutes
  • 670calories

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Source: ca.delish.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, P
MineralsCopper, Natrium, Chromium, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 medium red potatoes , cut into 1/2-inch chunks

  2. cup(s) water

  3. 2 tablespoon(s) water

  4. 1 head(s) (small) cauliflower , cut into 1/2-inch chunks

  5. 2 tablespoon(s) vegetable oil

  6. 1 (8- to 10-ounce) sweet onion , finely chopped

  7. 3 clove(s) garlic , crushed with press

  8. 1 tablespoon(s) grated, peeled fresh ginger

  9. 1 1/2 teaspoon(s) ground cumin

  10. 2 can(s) (15 ounces each) no-salt-added garbanzo beans (chickpeas) , drained

  11. 1 can(s) (14 1/2-ounce) no-salt-added fire-roasted tomatoes

  12. 1/2 teaspoon(s) ground tumeric

  13. 1/8 teaspoon(s) cayenne (ground red pepper) , to taste, up to

  14. 1/4 teaspoon

  15. 3/4 teaspoon(s) salt

  16. Chopped fresh cilantro leaves , for garnish

  17. Plain yogurt , for garnish

  18. 1 package(s) naan (Indian-style flatbread) , toasted

Instructions Jump to Ingredients ↑

  1. In microwave-safe large bowl, combine potatoes and 2 tablespoons water. Cover with vented plastic wrap and microwave on High 5 minutes.

  2. Add cauliflower to bowl, cover with vented plastic wrap, and microwave on High 5 minutes or until just tender. Drain.

  3. Meanwhile, in 12-inch skillet, heat 1 tablespoon oil on medium-high until hot. Add onion; cook 2 to 3 minutes or until golden brown and tender, stirring occasionally. Add garlic, ginger, and cumin. Cook 30 seconds or until golden, stirring.

  4. Add remaining tablespoon oil, then potatoes and cauliflower. Cook 3 minutes, stirring to coat and lightly brown. Stir in garbanzo beans, tomatoes, turmeric, cayenne, and remaining 1/3 cup water.

  5. Heat to boiling, then reduce heat to medium and simmer 4 minutes or until tender, stirring and scraping up any brown bits. Stir in salt; garnish with cilantro and yogurt. Serve with naan.

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