Channa-Chickpea, Potato & Cauliflower Curry
By: Kirsten's Kitchen
Published: Tuesday, February 9, 2010 - 6:13pm

Ingredients




2 tablespoons sunflower oil
1 onion-sliced thinly
3 cloves garlic-minced
3 tablespoons fresh ginger-minced
1 teaspoon tumeric
1 tablespoon ground cumin
1 teaspoon fenugreek- toasted and crushed
1 teaspoon cumin seeds- toasted and crushed
1 tablespoon curry powder
2 teaspoons paprika
2 potatoes-peeled and chopped
water-to cover
1 can of chickpeas-drained and rinsed
 head of cauliflower-cut into florets
sea salt
2 teaspoons apple cider vinegar
2 teaspoons sugar

Preparation

1 In a large pot heat oil. 2 Add onions saute until very soft. 3 Add garlic and ginger, saute for 3-4 minutes. 4 Add spices, saute with potatoes until they are covered with the spice mixture. 5 Add water to cover. 6 Simmer until potatoes are soft. 7 Add chickpeas, and cauliflower. 8 Simmer with lid on for 20 minutes,stirring occasionally. 9 Season with salt,sugar and vinegar. Serve with brown rice

About


I really enjoy eating Indian food, and there are many different regions that offer a variety of flavors.
I have never traveled to India, nor have I ever cooked in an Indian restaurant but, I love spices.
I devote one cupboard in my kitchen strictly for them.
When you cook with spices I find its better to add them with the oil and heat them up, that allows the spice a chance to release the oils, giving a much better flavor.
My influence here is mostly me playing with spices and watching you tube videos. Its kid approved, so it must be good:)