Cauliflower-Potato Curry

• red potatoes↗3 medium

  cut into 1/2 inch chunks

• water↗1⁄3 cup
• water↗2 tablespoons
• cauliflower↗1 small

  cut into 1/2 inch chunks

• vegetable oil↗2 tablespoons
• sweet onion↗1

  chopped fine (8-10 oz)

• garlic cloves↗3

  crushed

• fresh ginger↗1 tablespoon

  grated

• ground cumin↗1 1⁄2 teaspoons
• chickpeas↗2

  (15 ounce) cans, drained

• fire-roasted tomatoes↗1

  (14 1/2 ounce) can

• turmeric↗1⁄2 teaspoon
• cayenne pepper↗1⁄4 teaspoon
• kosher salt↗
• cilantro↗

  for serving

• plain yogurt, for serving↗

Step-by-step instructions

1. 1

   Combine potatoes with 2 tablespoons water in a microwave safe bowl; microwave, at full power, 5 minutes.

2. 2

   Add cauliflower and microwave an additional 5 minutes; drain.

3. 3

   Heat a skillet over medium high heat with 1 tablespoon oil; cook onions until they being to turn golden, 2 to 3 minutes, stirring occasionally.

4. 4

   Add garlic, ginger, and cumin; cook 30 seconds.

5. 5

   Add another tablespoon of oil; toss in potatoes and cauliflower, stirring until light brown, about 3 minutes more.

6. 6

   Stir in tomatoes, chickpeas, turmeric, cayenne, and 1/3 cup water.

7. 7

   Bring to a boil, reduce heat, and simmer 4 minutes; season with salt.

8. 8

   Serve garnished with cilantro and a dollop of yogurt.