Chickpea Potato Cauliflower Masala

I had some friends over for Indian the other night, and I served this dish adapted from Slices by Barb Davies & Jennifer Rallison over brown basmati rice. When I ate some of the leftovers today, I added in some raisons, and that was nice too.

Ingredients:

3 Tbsp. extra virgin olive oil

2 tsp. cumin seeds

2 small onions, diced

2 tsp. coriander

1 tsp. each cumin & turmeric

1/2 tsp. chili powder

1/4 tsp. cinnamon

1/8 tsp. cloves

2 cups diced tomatoes

2 potatoes, diced

3/4 cup water

1 head cauliflower, cut into florets

2 cups cooked chickpeas (19 oz. can)

1 cup baby spinach

2 Tbsp. butter or vegan alternative

1/2 tsp. sea salt

Heat oil & cumin seeds over medium heat in a large, heavy pot until the seeds begin to pop. Add the onion and all of the spices and saute about 5 minutes. Pour in the tomatoes, potatoes and water. Bring to a boil, then reduce the heat and simmer covered for 10 minutes. Add the cauliflower and simmer covered 10 more minutes or until the veggies are soft. Add the rest of the ingredients (from chickpeas to salt) and let them heat up for about 5 minutes. Serve over rice.

Brown Basmati Rice with Indian Spices

Cook 1.5 cups brown basmati rice according to package directions. Meanwhile, saute 1 large onion, diced, in oil until translucent. Stir in 1/2 tsp. each ground cloves, cinnamon, and cardamom and 1/4 tsp. turmeric and saute another minute. When the rice has finished cooking, fluff it with a fork and gently fold in the onion and spices.