Flower Vatana nu Shaak (Cauliflower and Pea Curry)
I love easy it is to cook this simple cauliflower curry. It is super healthy and it takes just a few minutes of prep and less than 20 minutes to cook from start to finish. It is a weeknight staple in our house.
Flower Chana nu Shaak (Cauliflower and Garbanzo Bean Curry)
By Puja
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A simple sauté of cauliflower, garbanzo beans and Indian spices
Prep Time55 minutes
Cook Time2525 minutes
Total Time3030 minutes
CourseMain Course
CuisineIndian
Servings8
Calories177 kcal
Ingredients
Scale:
- 2 tomatoes
- 1 dried red chili
- 1 tbsp cumin seeds
- 2 tbsp oil
- 1 large onion (sliced pole to pole)
- 1 tsp turmeric
- 1 tsp salt (or to taste)
- 1 small potato (cut into 1/2 inch cubes)
- 1 cauliflower (cut into florets)
- 1 oz can garbanzo beans or chickpeas
- 1 bay leaf
- handful of chopped cilantro to garnish
Instructions
- Toss the cumin seeds onto a cast iron pan (or any other kind of pan that is not non-stick will work) and heat over medium high heat until you can smell the fragrance of the seeds. Keep a eye on it and stir often so that the seeds don’t burn.
- Toss the dry roasted cumin seeds into a blender with the tomatoes and dried red chili. Puree and set aside.
- In a large pot, toss in the oil and sliced onions with a pinch of salt. Saute until translucent.
- Add in the turmeric. Stir and cook for about a minute.
- Add in the tomato puree. Stir and cook until the puree begins to look more like a paste. About 5 minutes.
- Toss in the cauliflower, potato, garbanzo beans, bay leaf and salt.
- Add in 1.5 cups water and stir.
- Cover and cook for about 15 minutes.
- Take off lid and continue to cook uncovered until liquid thickens and the cauliflower is soft. About 10 minutes.
Calories:177kcal
Carbohydrates:27g
Protein:8g
Fat:5g
Saturated Fat:1g
Polyunsaturated Fat:2g
Monounsaturated Fat:3g
Trans Fat:0.01g
Sodium:321mg
Potassium:605mg
Fiber:7g
Sugar:6g
Vitamin A:286IU
Vitamin C:46mg
Calcium:61mg
Iron:3mg
