Cauliflower, chickpea & potato curry

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

Serve with basmati rice. A dollop of yogurt goes nicely as well. If you can't find black mustard seeds, use regular ones.

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