Ingredients

• 1 Tbsp olive oil
• 2 teaspoons curry powder
• 1 onion, cut in half moons (about 1 1/2 cups sliced onion)
• 1-inch piece of ginger root, peeled and grated
• 1 1/2 cups cooked chickpeas (garbanzo beans) (a 15-ounce can, rinsed and drained)
• 1 head cauliflower, cored, florets separated
• 4 potatoes, cut into cubes
• 1 15-ounce can diced tomatoes
• 1 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 bay leaf
• 1 cup water
• 1/2 cup (packed) roughly chopped cilantro (leaves and young stems) or other greens thinly sliced (you can also use scallions)
• 2 teaspoons minced fresh mint leaves

Method

1 Heat the oil (with lid) on medium heat. Add the curry powder to the oil and let cook for a minute until fragrant. Add the sliced onion, toss with oil. Let cook until softened about 6 to 8 minutes.

2 Add the ginger and the chickpeas, tossing to coat. Add the tomatoes, cauliflower florets and potatoes, salt, pepper, bay leaf, and water. Bring to a boil then simmer for 15 to 18 minutes until the cauliflower and potatoes are cooked through and tender.

3 Remove from heat. Toss with fresh chopped cilantro or other greens.

Serve with rice and naan! Enjoy!!