Recipe - Cauliflower, Potato, and Chickpea Curry

I made this for dinner last night and it was one of those “throw things from your fridge into a pot” types of recipes so the quantities may not be 100% accurate but it’s pretty hard to mess up and even if the quantities varied it would still be yummy. 

Because I made this without much thought, there were definitely things I did that I'd do differently next time. For example, I cooked the potatoes in the mixture which meant it took FOREVER to cook – cooking them separately until they’re tender might help. I'll try to correct the recipe here but all you need to know is that you're making a stew like concoction with Indian inspired spices.  Since the potatoes took so long in my version, I didn't simmer the "curry" enough to thicken the sauce (because I was starving) which is why it looks wetter in the picture.  I finished simmering/reducing last night while I was shoveling the first taste into my face and the leftovers I had today were delicious.

(I call it "curry" because I don't know what else to call it.  Aloo Gobi/Chana Masala perhaps?)

So the ingredients:

• 1 tblsp of olive oil
• 3 cloves of garlic
• 1 small onion
• 1 tsp tumeric
• 1 tsp ground cumin
• 1 tsp cumin seeds; toasted and crushed
• 1 tsp of paprika
• 1 can of chickpeas
• 1 can of crushed tomatoes
• 2 large potatoes, cut into cubes
• 1 head of cauliflower, chopped into florets
• Vegetable stock – I used almost an entire box of Campbell’s Organic Vegetable Stock but that was because I boiled the potatoes in the mixture and kept having to add more.
• I also added red pepper flakes and garam masala to taste.  The measurements I’m giving you are a starting point, please add or use less based on your taste preferences.

Directions:

• Place potato cubes in a saucepan. Cover with cold water. Bring to the boil over high heat.  Cook until tender. Drain
• Meanwhile, heat oil in a large frying pan over medium-high heat.  Cook onion and garlic, stirring until softended.  Add garlic and spices.  Cook until fragrant.
• Add cauliflower florets, tomato and some of the stock.  Bring to boil and then reduce heat to simmer.  Add more stock if needed to cook cauliflower.  Simmer, covered for until the sauce has thickened.  Add potatos and chickpeas and cook until heated through and sauce is covering everything.
• Then eat. Serve with rice - NOM

Again, add or remove spices according to your tastes.  You can't go wrong with a recipe like this.

Alex & Arthur