Masrer at Cooking

 

 

Ingredients

• 3 medium red potatoes, cut into 1/2-inch chunks
• 1/3 cup(s) water
• 2 tablespoon(s) water
• 1 head(s) (small) cauliflower, cut into 1/2-inch chunks
• 2 tablespoon(s) vegetable oil
• 1  (8- to 10-ounce) sweet onion, finely chopped
• 3 clove(s) garlic, crushed with press
• 1 tablespoon(s) grated, peeled fresh ginger
• 1 1/2 teaspoon(s) ground cumin
• 2 can(s) (15 ounces each) no-salt-added garbanzo beans (chickpeas), drained
• 1 can(s) (14.5-ounce) no-salt-added fire-roasted tomatoes
• 1/2 teaspoon(s) ground tumeric
• 1/8 teaspoon(s) cayenne (ground red pepper), to taste, up to 1/4 teaspoon
• 3/4 teaspoon(s) salt
• Chopped fresh cilantro leaves, for garnish
• Plain yogurt, for garnish
• 1 package(s) naan (Indian-style flatbread), toasted

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1. In microwave-safe large bowl, combine potatoes and 2 tablespoons water. Cover with vented plastic wrap and microwave on High 5 minutes.
2. Add cauliflower to bowl, cover with vented plastic wrap, and microwave on High 5 minutes or until just tender. Drain.
3. Meanwhile, in 12-inch skillet, heat 1 tablespoon oil on medium-high until hot. Add onion; cook 2 to 3 minutes or until golden brown and tender, stirring occasionally. Add garlic, ginger, and cumin. Cook 30 seconds or until golden, stirring.
4. Add remaining tablespoon oil, then potatoes and cauliflower. Cook 3 minutes, stirring to coat and lightly brown. Stir in garbanzo beans, tomatoes, turmeric, cayenne, and remaining 1/3 cup water.
5. Heat to boiling, then reduce heat to medium and simmer 4 minutes or until tender, stirring and scraping up any brown bits. Stir in salt; garnish with cilantro and yogurt. Serve with naan.