Cauliflower, chickpea & potato curry

Name: Cauliflower, chickpea & potato curry Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: 2 tbsp vegetable oil; 1 tbsp black mustard seeds; 2 tbsp cumin seeds; 2 tsp minced ginger; 3-4 red potatoes chopped into half inch pieces; 1 medium head of cauliflower chopped into half inch pieces; 1 can chickpeas; 2 medium tomatoes blanched peeled and chopped; 2 tbsp ground coriander; 2 tsp ground garam masala; 1 tsp turmeric; 2 tsp sugar; 2 tsp salt; lemon juice; cilantro

Minutes to Prepare: 15
Minutes to Cook: 40

Number of Servings: 6

Ingredients

2 tbsp vegetable oil1 tbsp black mustard seeds2 tbsp cumin seeds2 tsp minced ginger3-4 red potatoes, chopped into half inch pieces1 medium head of cauliflower, chopped into half inch pieces1 can chickpeas2 medium tomatoes, blanched, peeled, and chopped2 tbsp ground coriander2 tsp ground garam masala1 tsp turmeric2 tsp sugar2 tsp saltlemon juicecilantro

Directions

Heat oil in large nonstick skillet.
Add mustard seeds and heat til they pop.
Add cumin seeds and brown briefly.
Add minced ginger (and green chile if you want it spicy)
Fry for a few minutes.
Add potaotes & cauliflower.
Fry until veggies start to stick to pan.
Add chickpeas, and fry a few more minutes.
While the veggies are cooking, blanch, peel and chop 2 tomatoes.
In a bowl, combine tomatoes, coriander, garam masala, sugar, turmeric, and salt.
Add tomato mixture to skillet, stir and cover.
Cook until veggies are tender.
Add a squeeze of lemon juice and cilantro for garnish before serving.

Serving Size:�6 1 cup servings

Servings Per Recipe: 6

Nutritional Info Amount Per Serving