Cauliflower Curry

• 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
• kosher salt
• cilantro, for serving
• plain yogurt, for serving

1. Combine potatoes with 2 tablespoons water in a microwave safe bowl; microwave, at full power, 5 minutes.
2. Add cauliflower and microwave an additional 5 minutes; drain.
3. 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.
4. Add garlic, ginger, and cumin; cook 30 seconds.
5. Add another tablespoon of oil; toss in potatoes and cauliflower, stirring until light brown, about 3 minutes more.
6. Stir in tomatoes, chickpeas, turmeric, cayenne, and 1/3 cup water.
7. Bring to a boil, reduce heat, and simmer 4 minutes; season with salt.
8. Serve garnished with cilantro and a dollop of yogurt.

red potatoes, water, water, cauliflower, vegetable oil, sweet onion, garlic, fresh ginger, ground cumin, chickpeas, tomatoes, turmeric, cayenne pepper, kosher salt, cilantro, yogurt

Taken from www.food.com/recipe/cauliflower-curry-437690 (may not work)