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Cauliflower Curry

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“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).”
READY IN:
25mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Combine potatoes with 2 tablespoons water in a microwave safe bowl; microwave, at full power, 5 minutes.
  2. Add cauliflower and microwave an additional 5 minutes; drain.
  3. 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. Add garlic, ginger, and cumin; cook 30 seconds.
  5. Add another tablespoon of oil; toss in potatoes and cauliflower, stirring until light brown, about 3 minutes more.
  6. Stir in tomatoes, chickpeas, turmeric, cayenne, and 1/3 cup water.
  7. Bring to a boil, reduce heat, and simmer 4 minutes; season with salt.
  8. Serve garnished with cilantro and a dollop of yogurt.

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