Aloo Gobi, with a Protein Kick!
1/4 cup vegetable oil
2 medium onions, sliced into small pieces
14 ounces chickpeas
2 teaspoons garlic, chopped
2 teaspoons turmeric
1 teaspoon cumin seeds
1 teaspoon chili powder
1 teaspoon coriander
1 teaspoon salt
3 large tomatoes, diced
1 large cauliflower or 20 ounces frozen cauliflower, chopped
3 large potatoes, peeled and chopped into small pieces
3 tablespoons water
2 teaspoons garam masala
1 1/2 teaspoons dried crushed red pepper
1. Heat vegetable oil in a pot. Sauté onions until soft (5-10 minutes). Stir in the chopped garlic, turmeric, cumin seeds, chili powder, coriander and salt.
2. Stir in the tomatoes. Mix thoroughly. Add the potatoes and cauliflower, plus the water. Stir all of the ingredients, ensuring that the potatoes and cauliflower are coated in the sauce.
3. Cover the pot. Simmer for 1 hour, stirring occasionally. Stir in the garam masala and crushed red pepper. Turn off the heat.
Source of recipe: I played around with a recipe on Food.com, adding spices and modifying the amounts listed in the ingredients list. Original recipe: http://www.food.com/recipeprint.do?rid=84324