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Cauliflower and Potato Curry
The secret here is a clever microwave shortcut that pre-cooks the vegetables, saving you serious time at the stove. You'll simmer tender cauliflower, red potatoes, and garbanzo beans in a deeply savory base of fire-roasted tomatoes and fresh ginger. It's a hearty, plant-based meal that doesn't skimp on rich, warming spices. Grab some toasted naan to soak up every last drop of the spiced tomato broth.
Equipment
- Microwave
- Skillet
Ingredients
- 3 medium red potatoes, cut into ½-inch chunks
- 1 small head cauliflower, cut into ½-inch chunks
- 2 tablespoons vegetable oil
- 1 sweet onion (8 to 10 ounces), finely chopped
- 3 garlic cloves, crushed with press
- 1 tablespoon grated, peeled fresh ginger
- 1½ teaspoons ground cumin
- 2 cans (15 ounces each) no-salt-added garbanzo beans, drained
- 1 can (14½ ounces) no-salt-added fire-roasted diced tomatoes
- ½ teaspoon ground turmeric
- ⅛ to ¼ teaspoon cayenne (ground red) pepper
- ¾ teaspoon salt
- 1 package (8.8 to 12 ounces) naan (Indian-style flatbread), toasted
Instructions
- 1Place the chopped potatoes and two tablespoons of water in a large microwave-safe bowl. Cover the bowl with vented plastic wrap and microwave on high for five minutes.
- 2Stir the cauliflower pieces into the bowl with the potatoes. Cover again with the vented plastic wrap and microwave on high for another five minutes until the vegetables are tender, then drain away any excess liquid.
- 3Warm one tablespoon of the vegetable oil in a large skillet over medium-high heat. Toss in the chopped sweet onion and cook for two to three minutes, stirring occasionally until it turns golden brown and softens.
- 4Stir the crushed garlic, grated ginger, and ground cumin into the skillet. Cook for about thirty seconds, stirring constantly so the garlic doesn't burn and turn bitter.
- 5Pour the remaining tablespoon of oil into the pan and add the drained potatoes and cauliflower. Cook for three minutes to lightly brown the vegetables. This extra browning step builds a deeper flavor base. Mix in the garbanzo beans, fire-roasted tomatoes, turmeric, cayenne pepper, and one-third cup of water.
- 6Bring the mixture to a boil, then lower the heat to medium and simmer for four minutes. Scrape the bottom of the pan while stirring to loosen any browned bits. Season with salt and serve with toasted naan.
Notes
- Spice level: Adjust the cayenne pepper to your preference. Use an eighth of a teaspoon for a milder dish, or a quarter teaspoon if you like more heat.
- Storage: Keeps in the fridge for up to 4 days in an airtight container. The flavors actually improve the next day.
- Reheat: Warm gently on the stove over medium-low heat, adding a splash of water if the sauce has thickened too much.
Recipe Details
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