3 medium red potatoes, cut into 1/2 inch chunks
1/3 cup water
2 tablespoons water
1 small cauliflower, cut into 1/2 inch chunks
2 tablespoons vegetable oil
1 sweet onion, chopped fine (8-10 oz)
3 garlic cloves, crushed
1 tablespoon fresh ginger, grated
1 1/2 teaspoons ground cumin
2 (15 ounce) cans chickpeas, drained
1 (14 1/2 ounce) can fire-roasted tomatoes
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
cilantro, for serving
plain yogurt, for serving
Combine potatoes with 2 tablespoons water in a microwave safe bowl; microwave, at full power, 5 minutes.
Add cauliflower and microwave an additional 5 minutes; drain.
Heat a skillet over medium high heat with 1 tablespoon oil; cook onions until they being to turn golden, 2 to 3 minutes, stirring occasionally.
Add garlic, ginger, and cumin; cook 30 seconds.
Add another tablespoon of oil; toss in potatoes and cauliflower, stirring until light brown, about 3 minutes more.
Stir in tomatoes, chickpeas, turmeric, cayenne, and 1/3 cup water.
Bring to a boil, reduce heat, and simmer 4 minutes; season with salt.
Serve garnished with cilantro and a dollop of yogurt.