Potato, Cauliflower & Chickpea Curry

• 2 cloves Garlic, Minced
• 1 teaspoon Ground Coriander
• 1 teaspoon Ground Curry Powder
• 1 teaspoon Ground Turmeric
• 2 teaspoons Salt, Plus More To Taste
• 28 ounces, weight Crushed Tomatoes
• 1 cup Cubed Potatoes
• 2 cups Chopped Cauliflower Florets
• 3 cups Cooked Chickpeas
• 3 cups Water
• Cooked Rice, To Serve

1. In a large pot, over medium-high heat, cook the garlic and spices until fragrant, about 1 minute.
2. Add the crushed tomatoes, potatoes, cauliflower, chickpeas and water, and stir until combined.
3. Bring the curry to a boil, then cover the pot and reduce the heat to medium.
4. Cook the curry over medium heat, stirring occasionally, until the vegetables are fork-tender, about 25-30 minutes.
5. Taste and add more salt, if needed.
6. Let cool slightly, serve over rice, and enjoy!

garlic, ground coriander, ground curry, ground turmeric, salt, tomatoes, potatoes, cauliflower, water, rice

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/potato-cauliflower-chickpea-curry/ (may not work)