Ingredients
-
3
-
1/3
-
2
-
1
-
2
-
1
-
3
-
1
-
1 1/2
-
2
-
-
-
-
-
Directions
Cauliflower-Potato Curry,This is a main dish vegetable curry. Besides cauliflower it also has red potatoes and chickpeas. If you cannot find fire-roasted tomatoes, just use any diced tomatoes. Serve with na’an (an Indian flat-bread).,Very good and will definitely be making again!We left off the yogurt because we’re vegan and we doubled the cayenne and turmeric because we like things spicy. I really like that the veggies keep their crispness.,We had a delicious meal!I like the steps for this recipe it’s easy and fast.Thanks a lot your recipe can be really recommended!
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Steps
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1
Done
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Combine Potatoes With 2 Tablespoons Water in a Microwave Safe Bowl; Microwave, at Full Power, 5 Minutes. |
|
2
Done
|
Add Cauliflower and Microwave an Additional 5 Minutes; Drain. |
|
3
Done
|
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
Done
|
Add Garlic, Ginger, and Cumin; Cook 30 Seconds. |
|
5
Done
|
Add Another Tablespoon of Oil; Toss in Potatoes and Cauliflower, Stirring Until Light Brown, About 3 Minutes More. |
|
6
Done
|
Stir in Tomatoes, Chickpeas, Turmeric, Cayenne, and 1/3 Cup Water. |
|
7
Done
|
Bring to a Boil, Reduce Heat, and Simmer 4 Minutes; Season With Salt. |
|
8
Done
|
Serve Garnished With Cilantro and a Dollop of Yogurt. |
