Channa Chickpea Potato Cauliflower Curry

Channa-Chickpea, Potato & Cauliflower Curry

Channa-Chickpea, Potato & Cauliflower Curry

45 minutes

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Details
  • Serving Size:   8
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Vegan:   True
  • Vegetarian:   True
  • Weight Watchers:   4 Points
Cuisine
  • Indian
  • Asian
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
Ingredients
  • 2 tablespoons sunflower oil
  • 1 onion-sliced thinly
  • 3 cloves garlic-minced
  • 3 tablespoons fresh ginger-minced
  • 1 teaspoon tumeric
  • 1 tablespoon ground cumin
  • 1 teaspoon fenugreek- toasted and crushed
  • 1 teaspoon cumin seeds- toasted and crushed
  • 1 tablespoon curry powder
  • 2 teaspoons paprika
  • 2 potatoes-peeled and chopped
  • water-to cover
  • 1 can of chickpeas-drained and rinsed
  • head of cauliflower-cut into florets
  • sea salt
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons sugar
Instructions

In a large pot heat oil.

Add onions saute until very soft.

Add garlic and ginger, saute for 3-4 minutes.

Add spices, saute with potatoes until they are covered with the spice mixture.

Add water to cover.

Simmer until potatoes are soft.

Add chickpeas, and cauliflower.

Simmer with lid on for 20 minutes,stirring occasionally.

Season with salt,sugar and vinegar.

Serve with brown rice

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