Cauliflower and potato curry

Name: Cauliflower and potato curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 500 g cauliflower; 400 g potato; 400 g canned chickpeas; 1 pcs onion; 2 pcs garlic; 1 tsp fresh ginger; 400 g canned tomatoes; 1 tsp ground cumin; 0.5 tsp turmeric; 0.25 tsp red chili pepper; 30 ml vegetable oil; 100 ml water; to taste salt; to taste black pepper; to taste cilantro; to taste plain yogurt

A vegetarian dish of cauliflower, potatoes, and chickpeas stewed in a spicy tomato sauce.

Total: 25 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 479
Protein: 16 g
Fat: 10 g
Carbs: 85 g

Ingredients

for 4 servings

cauliflower500 g
potato400 g
canned chickpeas400 g
onion1 pcs
garlic2 pcs
fresh ginger1 tsp
canned tomatoes400 g
ground cumin1 tsp
turmeric0.5 tsp
red chili pepper0.25 tsp
vegetable oil30 ml
water100 ml
saltto taste
black pepperto taste
cilantroto taste
plain yogurtto taste

Method

8 steps

Dice the potatoes, place them in a microwave-safe container with 2 tablespoons of water, and cook for 5 minutes on high power.
Add the cauliflower florets to the potatoes and cook for another 5 minutes, then drain the water.
Heat a skillet with 1 tablespoon of oil and sauté the chopped onion for 2-3 minutes until golden.
Add the minced garlic, ginger, and cumin, and cook for 30 seconds.
Add another tablespoon of oil, add the potatoes and cauliflower, and sauté, stirring, for about 3 minutes.
Add the tomatoes, chickpeas, turmeric, chili pepper, and 1/3 cup of water.
Bring to a boil, reduce the heat, and simmer for 4 minutes, then add salt and pepper to taste.
Serve the dish garnished with cilantro and a spoonful of yogurt.