Potato, Cauliflower & Chickpea Curry

Posted by Jackie on Apr 3, 2014

indian curry text

I just love Indian food.  After Puerto Rican or Cuban food, it’s my absolute favorite.  There ain’t nothing more comforting to me than sitting down with a steaming plate of mattar paneer (with no peas…because I’m weird like that) over rice.  Now that I’m grain free, rice is no longer an option for me, so I go for my next favorite Indian dish: aloo gobi.  Now, traditionally, aloo gobi involves stewed tomatoes, potatoes and cauliflower.  But, here’s the thing: I like stewed chickpeas, too.  So, a few years ago I tried something really crazy: I made aloo gobi with chickpeas. Yes, I’m a wild one.  I tried it once, and I’ve never gone back.

Now known throughout my family as “the Indian dish”, it’s requested regularly for our weekly Sabbath meal, and I am convinced it was the dish that turned a few of my family members around on the whole Indian cuisine thing.  And, really, what’s not to love?  You start with a rich tomato-based broth, flavored with Indian spices.  Throw some potatoes, cauliflower and chickpeas in, and let the vegetables simmer with the Indian spices until fork-tender.  And, voila, in less than half an hour, you can have a restaurant-style Indian curry dish right at home.

Potato, Cauliflower & Chickpea Curry

Serves 4

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 oz. crushed tomatoes
  • 1 cup cubed potatoes
  • 2 cups chopped cauliflower florets
  • 3 cups cooked chickpeas (or 2 x 15 oz. cans)
  • 3 cups water

Instructions:

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!

Original recipe by La Casa de Sweets

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2 Responses to “Potato, Cauliflower & Chickpea Curry”

  1. Josefine {The Smoothie Lover} April 5, 2014 at 7:29 am #

    I LOVE Indian foods! We have this amazing Indian restaurant in my town… Gosh I could live there. It’s just so hard to find a vegetarian recipe, which still has some kind of proteins. Great idea adding chickpeas!

  2. Kelly @ The Pretty Bee: Cooking + Creating April 8, 2014 at 12:24 pm #

    This looks soooo good! We love Indian food over here.

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