Indian Cauliflower Potato Curry

2 TBSP canola oil
1 large onion, sliced
1 TBSP garlic, minced
4 tsp garam masala
1 can diced tomatoes with sauce
1 can tomato sauce
3/4 lb red potatoes, cut into 1 inch pieces
1 head of cauliflower, cut into florets
3/4 tsp salt
2 cans garbanzo beans, rinsed and drained
1 c. carrots
1/4 – 1/2 c. brown sugar (to taste)
1 can coconut milk
Jasmine rice – seasoned with 1 tsp of garam masala
Naan bread
1 c. cashews, raw and unsalted
1 lemon, cut into wedges

Heat oil in a large frying pan. Add onion and garlic. Cook over medium heat for about 6 minutes until translucent. Slowly stir in garam masala ensuring garlic and onions are covered. Add tomatoes, tomato sauce and potatoes. Simmer over medium heat, covered for about 7 minutes. Slowly add in cauliflower, salt, garbanzo beans, carrots, brown sugar and coconut milk. Mix well, cover and cook for about 12-15 minutes or until potatoes and cauliflower are tender. Serve over rice and top with a small handful of cashews and a squeeze of lemon. Serve with Naan on the side.

*** This meal was pretty spicy. We added 1/4 c. of brown sugar to cool it down. Add more brown sugar if needed to get the spiciness down.

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1 Comment

  1. Pingback: Not a New Recipe, but a Good One | Elite Health Coaching

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