I was a little apprehensive as I sliced two large onions, and 15 minutes later ended up with 3 inches of onions in my 8-quart pot. Surprisingly, the amount of onion was just right.
I like recipes that don't require constant stirring or supervision, and this recipe fits those requirements. I was able to wash all of the prep dishes while dinner simmered, so all that was left on the counter was wine, two plates, and spinach (which is added at the end).
By the way, I highly recommend the Caves du Fournalet: Cotes du Rhone from Trader Joe's, which is a bargain at $5.99.
Indian-Spiced Cauliflower, Potato and Chickpeas
Prep Time: 20 minutes
Cook Time: 28 minutes
Ingredients (6 servings)
- 2 tablespoons vegetable oil
- 2 large onions, and thinly sliced
- 4 teaspoons garam masala
- 2 cans (15 oz each) diced tomatoes
- 1 cup quick-cook brown basmati rice
- 2 1/2 cups water
- 3 (3/4 lb) small red-skinned potatoes, cut into 1" pieces
- 1 medium cauliflower (about 2 lbs), cut into florets
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 6 oz baby spinach
- 1/3 cup unsalted cashews, chopped
- 1 lemon, cut into wedges
- In an 8-quart pot, heat oil over medium-high heat. Add onions and cook, stirring occasionally, for 6 minutes.
- Stir in garam masala and cook for 30 seconds. Add tomatoes with their juice, and potatoes. Cover and simmer over medium heat for 7 minutes.
- Meanwhile, in a large saucepan, add combine rice and water. Bring contents to a boil. Cover and reduce heat to medium-low. Simmer for 12 minutes or until the water is absorbed.
- Back to the main dish, stir in cauliflower, salt and chickpeas. Cover and simmer for 15 minutes, stirring occasionally, or until potatoes and cauliflower are tender.
- Gradually stir in spinach until wilted. Serve over rice and top with nuts. Squeeze lemon over each serving.
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