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Ingredients
- 3 medium red potatoes, cut into 1/2-inch chunks
- 1/3 cup(s) water
- 2 tablespoon(s) water
- 1 head(s) (small) cauliflower, cut into 1/2-inch chunks
- 2 tablespoon(s) vegetable oil
- 1 (8- to 10-ounce) sweet onion, finely chopped
- 3 clove(s) garlic, crushed with press
- 1 tablespoon(s) grated, peeled fresh ginger
- 1 1/2 teaspoon(s) ground cumin
- 2 can(s) (15 ounces each) no-salt-added garbanzo beans (chickpeas), drained
- 1 can(s) (14.5-ounce) no-salt-added fire-roasted tomatoes
- 1/2 teaspoon(s) ground tumeric
- 1/8 teaspoon(s) cayenne (ground red pepper), to taste, up to 1/4 teaspoon
- 3/4 teaspoon(s) salt
- Chopped fresh cilantro leaves, for garnish
- Plain yogurt, for garnish
- 1 package(s) naan (Indian-style flatbread), toasted
Details
Servings 4
Preparation
Step 1
In microwave-safe large bowl, combine potatoes and 2 tablespoons water. Cover with vented plastic wrap and microwave on High 5 minutes.
Add cauliflower to bowl, cover with vented plastic wrap, and microwave on High 5 minutes or until just tender. Drain.
Meanwhile, in 12-inch skillet, heat 1 tablespoon oil on medium-high until hot. Add onion; cook 2 to 3 minutes or until golden brown and tender, stirring occasionally. Add garlic, ginger, and cumin. Cook 30 seconds or until golden, stirring.
Add remaining tablespoon oil, then potatoes and cauliflower. Cook 3 minutes, stirring to coat and lightly brown. Stir in garbanzo beans, tomatoes, turmeric, cayenne, and remaining 1/3 cup water.
Heat to boiling, then reduce heat to medium and simmer 4 minutes or until tender, stirring and scraping up any brown bits. Stir in salt; garnish with cilantro and yogurt. Serve with naan.
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