Vegetarian

Cauliflower, chickpea and potato curry is for Dinner.

Cauliflower, chickpea and potato curry takes 15 minutes to prepare.

Cauliflower, chickpea and potato curry takes 40 minutes to cook.

Cauliflower, chickpea and potato curry makes 6 servings.

The ingredients for Cauliflower, chickpea and potato curry are:

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

Here is how you make Cauliflower, chickpea and potato curry:

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

The nutritional information for Cauliflower, chickpea and potato curry is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 214.1

• Total Fat: 6.7 g
• Cholesterol: 0.0 mg
• Sodium: 249.0 mg
• Total Carbs: 34.7 g
• Dietary Fiber: 7.8 g
• Protein: 7.3 g

Cauliflower, chickpea and potato curry is Indian cuisine.

The dietary needs meet for Cauliflower, chickpea and potato curry is Vegan