Cauliflower-Potato Curry

Name: Cauliflower-Potato Curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 3 medium red potatoes; 0.333 cup water; 2 tbsp water; 1 small cauliflower; 2 tbsp vegetable oil; 1 sweet onion; 3 garlic cloves; 1 tbsp fresh ginger; 1.5 tsp ground cumin; 2 can chickpeas (15 ounce); 1 can fire-roasted tomatoes (14 1/2 ounce); 0.5 tsp turmeric; 0.25 tsp cayenne pepper; kosher salt; cilantro; plain yogurt

A South Asian curry of chickpeas, cauliflower and red potatoes, seasoned with ginger and cumin and simmered on the stove. It's finished with cilantro and yogurt.

25 min · Serves 4 · Medium

Method

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Time: Prep 10 min · Cook 15 min · 25 min total
Difficulty: medium

1
Combine potatoes with 2 tablespoons water in a microwave safe bowl; microwave, at full power, 5 minutes.
5 min
2
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.
3
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.
4
Stir in tomatoes, chickpeas, turmeric, cayenne, and 1/3 cup water. Bring to a boil, reduce heat, and simmer 4 minutes; season with salt.
4 min
5
Serve garnished with cilantro and a dollop of yogurt.