Flower Chana nu Shaak (Cauliflower and Garbanzo Bean Curry)

Ingredients

• 2 to 3 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 15 oz can garbanzo beans or chickpeas
• 1 bay leaf
• handful of chopped cilantro to garnish

Instructions

1. 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.
2. Toss the dry roasted cumin seeds into a blender with the tomatoes and dried red chili. Puree and set aside.
3. In a large pot, toss in the oil and sliced onions with a pinch of salt. Saute until translucent.
4. Add in the turmeric. Stir and cook for about a minute.
5. Add in the tomato puree. Stir and cook until the puree begins to look more like a paste. About 5 minutes.
6. Toss in the cauliflower, potato, garbanzo beans, bay leaf and salt.
7. Add in 1.5 cups water and stir.
8. Cover and cook for about 15 minutes.
9. Take off lid and continue to cook uncovered until liquid thickens and the cauliflower is soft. About 10 minutes.

Nutrition

• Calories: 177
• Carbohydrates: 27
• Protein: 8
• Fat: 5
• Saturated Fat: 1
• Polyunsaturated Fat: 2
• Monounsaturated Fat: 3
• Trans Fat: 0.01
• Sodium: 321
• Potassium: 605
• Fiber: 7
• Sugar: 6
• Vitamin A: 286
• Vitamin C: 46
• Calcium: 61
• Iron: 3