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Potato, Cauliflower & Chickpea Curry
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Description
A flavorful restaurant-style Indian vegetable curry that takes less than half an hour to make!
Ingredients
- 2 cloves Garlic, Minced
- 1 teaspoon Ground Coriander
- 1 teaspoon Ground Curry Powder
- 1 teaspoon Ground Turmeric
- 2 teaspoons Salt, Plus More To Taste
- 28 ounces, weight Crushed Tomatoes
- 1 cup Cubed Potatoes
- 2 cups Chopped Cauliflower Florets
- 3 cups Cooked Chickpeas
- 3 cups Water
- Cooked Rice, To Serve
Preparation
In a large pot, over medium-high heat, cook the garlic and spices until fragrant, about 1 minute. Add the crushed tomatoes, potatoes, cauliflower, chickpeas and water, and stir until combined. Bring the curry to a boil, then cover the pot and reduce the heat to medium.
Cook the curry over medium heat, stirring occasionally, until the vegetables are fork-tender, about 25-30 minutes. Taste and add more salt, if needed. Let cool slightly, serve over rice, and enjoy!
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vennz on 6.25.2014
This has a really good flavor, but even 2 cups of water was way too much liquid. When I make it again I will only use 1 cup of water instead of the 3 it calls for.