Chickpea And Cauliflower Stew Ww

• 1 1/2 lbs cauliflower, cut into florets
• 1 baking potato, peeled and cut into 1/2-inch dice
• 2 tablespoons canola oil
• 2 teaspoons Madras curry powder
• 1 1/2 teaspoons cumin seeds
• 1/8 teaspoon cayenne
• 1 (15 ounce) can chickpeas, rinsed and drained
• 1 (15 ounce) can crushed tomatoes
• 1 teaspoon sugar
• 2 tablespoons fresh coriander, chopped
• 1/4 teaspoon salt

1. Bring a large pot of lightly salted water to a boil, then add the cauliflower and potatoes. Return to the boil and cook for 5 minutes approx.drain and set aside.
2. Heat a large non stick frying pan, add the oil, then the curry powder, cumin and cayenne. Cook until fragrant ( about 30 seconds), then add the chickpeas and cook another minute.
3. Stir in the tomatoes and sugar, cook 1 minute then add the cauliflower and potatoes, cook until the tomato sauce thickens and the vegetables are tender .
4. Remove from heat and add the coriander and salt then serve.

cauliflower, baking potato, canola oil, curry powder, cumin seeds, cayenne, chickpeas, tomatoes, sugar, fresh coriander, salt

Taken from www.food.com/recipe/chickpea-and-cauliflower-stew-ww-464890 (may not work)