Indian-style vegetable curry

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oil in Dutch oven over medium high heat. Add curry powder, garam masala, onion powder and cook 10 seconds until fragrant. Add potatoes and 1/4 tsp salt and cook until browned at the edges, about 10 minutes.

Step 2

Reduce heat to medium. Stir in garlic, cayenne, and ginger and cook about 30 seconds. Add cauliflower and cook until coated in spice, about 2 minutes.

Step 3

Gradually stir in water. Stir in chickpeas and tomatoes and bring to a simmer. (You could add rotisserie chicken here if you want a meat). Cover and reduce to gentle simmer for 20-25 minutes until vegetables are cooked through.

Step 4

Stir in peas and coconut milk and cook 1-2 minutes. Off heat add cilantro and salt and pepper. Serve over rice with naan.