It’s been such a dark and gloomy day today, and we haven’t seen the sun. A rainy day like this calls for our potato cauliflower chickpea curry. The flavors blend so well. We used mild curry, but you can spice it up if you like. And it’s super easy to prepare.
2 Yukon Gold Potatoes, peeled and cubed
1 Cauliflower, chopped
1/2 a yellow onion, diced
4 Garlic cloves, minced
1 15oz. can of garbonzo beans, rinsed and drained
1 15oz. can of fire roasted tomatoes
1 14oz. can of coconut milk
1 tsp ground coriander
2 tsp ground cumin
1/2 tsp turmeric
1 tsp salt
2 Tbsp minced ginger
1 Tbsp garam masala
1 Tbsp curry powder, we used mild but feel free to spice it up
Serve with basmati rice and peas
salt & pepper
Method of Prep:
Cook potatoes in a pot of salted, boiling water until they are just tender. Drain and set aside.
Heat oil in a large skillet over medium heat. Cook onions and garlic, stirring often, until softened. Add Cauliflower and cover for about two minutes.
Add in all the spices and salt, stirring until fragrant and veggies are coated well, for about a minute.
Stir in tomatoes, garbonzo beans, potatoes and coconut milk. Simmer, covered for about 15-20 minutes, stirring semi-frequently.
Serve with basmati rice and peas. We used a rice cooker and throw in a handful of frozen peas towards the end. Garnish with fresh parsley and salt & pepper to taste.
This recipe serves 4-5.
Serve hot, Enjoy!