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Lunch recipe · from the recipe book

Cauliflower, Chickpea and Potato Tomato Curry

Tender potatoes, golden cauliflower and creamy chickpeas simmer in a gingery, cumin-scented tomato sauce finished with fresh cilantro.

Cauliflower, Chickpea and Potato Tomato Curry

Ingredients

  • 2 tbsp28 gCanola oildivided
  • 4¼ cups florets450 gCauliflowercut into bite-size florets
  • 1½ medium160 gYellow onionfinely chopped
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 2 tsp4 gGround cumin
  • 2¼ tsp4 gGround coriander
  • 1 tsp3 gGround turmeric
  • 1 tbsp6 gCurry powder
  • ½ tsp1 gCrushed red pepper
  • 2 tbsp30 gTomato paste
  • 14 oz400 gDiced tomatoes, canned
  • 2½ small450 gRed potatoescut into 3/4-inch cubes
  • 1 can, drained254 gChickpeas, canned, drained and rinsed
  • 1¼ cups300 gWater
  • ¾ tsp4 gSalt
  • ½ cup120 gPlain yogurt, low-fat
  • 1 tbsp15 gLemon juice
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Prep first: cut the cauliflower into florets, cube the potatoes, chop the onion, mince the garlic, grate the ginger and chop the cilantro.
  2. Heat half of the canola oil in a Dutch oven over medium-high heat. Add the cauliflower and cook, stirring occasionally, until browned in spots, 6 to 7 minutes. Transfer the cauliflower to a plate.
  3. Lower the heat to medium and add the remaining half of the canola oil. Add the onion and cook until soft and golden, about 7 minutes.
  4. Stir in the garlic and ginger and cook for 1 minute. Add the cumin, coriander, turmeric, curry powder and red pepper flakes and stir for 30 seconds until fragrant.
  5. Stir in the tomato paste and cook for 1 minute, then add the canned tomatoes, scraping up any browned bits.
  6. Add the potatoes, chickpeas, water and salt. Bring to a boil, cover, reduce the heat and simmer for 12 minutes.
  7. Return the browned cauliflower to the pot, cover and simmer until the potatoes and cauliflower are tender and the sauce has thickened, 8 to 10 minutes more.
  8. Take the pot off the heat and let it sit for 1 minute, then stir in the yogurt and lemon juice. Serve sprinkled with the cilantro.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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