Flower Chana nu Shaak (Cauliflower and Garbanzo Bean Curry)
A simple sauté of cauliflower, garbanzo beans and Indian spices
Servings: 8
Calories: 177kcal
Ingredients
- 2 to 3 to matoes
- 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
- 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.
Nutrition
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