Channa-Chickpea, Potato & Cauliflower Curry
If you want to add more Indian recipes to your repertoire, Channa-Chickpea, Potato & Cauliflower Curry might be a recipe you should try. One portion of this dish contains about 5g of protein, 5g of fat, and a total of 144 calories. This recipe serves 8. For 52 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. It works best as a hor d'oeuvre, and is done in about 45 minutes. If you have paprika, curry powder, sea salt, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. 1 person found this recipe to be flavorful and satisfying. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Overall, this recipe earns a pretty good spoonacular score of 69%.
Ingredients
sunflower oil
2 tablespoons
onion- thinly
1
garlic-minced
3 cloves
ginger-minced
3 tablespoons
tumeric
1 teaspoon
ground cumin
1 tablespoon
fenugreek
1 teaspoon
cumin seeds
1 teaspoon
curry powder
1 tablespoon
paprika
2 teaspoons
potatoes-peeled
2
water-to cover
8 servings
chickpeas-drained
1 can
cauliflower-cut into florets
1 head
sea salt
8 servings
apple cider vinegar
2 teaspoons
sugar
2 teaspoons
Cooking in Steps
-
1In a large pot heat oil.
cooking oil
pot -
2Add onions saute until very soft.
onion
-
3Add garlic and ginger, saute for 3-4 minutes.
garlic
ginger
-
4Add spices, saute with potatoes until they are covered with the spice mixture.
potato
spices
-
5Add water to cover.
water
-
6Simmer until potatoes are soft.
potato
-
7Add chickpeas, and cauliflower.
cauliflower
chickpeas
-
8Simmer with lid on for 20 minutes,stirring occasionally.
-
9Season with salt,sugar and vinegar.
vinegar
sugar
salt
-
10Serve with brown rice
brown rice