Choucroute Garni
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Channa Chickpea Potato Cauliflower Curry
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
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
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.
Simmer until potatoes are soft.
Add chickpeas, and cauliflower.
Simmer with lid on for 20 minutes,stirring occasionally.
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