I love how this meal looks like autumn,
and how it matches the colors on all the leaves that were around us.
Curried Chickpeas, Cauliflower and Potato
by Payam and Sarah October 14, 2012
- 1 head cauliflower, diced
- 5 potatoes, diced
- 1 large onion, diced
- 4 carrots, diced
- 1 tomato, diced
- 1 can unsalted chickpeas, drained
- splash red wine
- 1 tsp cumin seeds
- 2 tsp garam masala
- 1 tsp cardamom
- salt and pepper to taste
In a large pan, dry saute onions. add carrots, cauliflower, spices and potatoes, mix well and let cook covered for 15min. Add tomatoes, chickpeas, wine and let cook for additional 15min. Serve with brown rice.