Cauliflower Curry

Directions

1. 1
   In microwave-safe large bowl, combine potatoes and 2 tablespoons water.
2. 2
   Cover with vented plastic wrap and microwave on High 5 minutes.
3. 3
   Add cauliflower to bowl, cover with vented plastic wrap, and microwave on High 5 minutes or until just tender.
4. 4
   Drain.
5. 5
   Meanwhile, in 12-inch skillet, heat 1 tablespoon oil on medium-high until hot.
6. 6
   Add onion; cook 2 to 3 minutes or until golden brown and tender, stirring occasionally.
7. 7
   Add garlic, ginger, and cumin.
8. 8
   Cook 30 seconds or until golden, stirring.
9. 9
   Add remaining tablespoon oil, then potatoes and cauliflower.
10. 10
    Cook 3 minutes, stirring to coat and lightly brown.
11. 11
    Stir in garbanzo beans, tomatoes, turmeric, cayenne, and remaining 1/3 cup water.
12. 12
    Heat to boiling, then reduce heat to medium and simmer 4 minutes or until tender, stirring and scraping up any brown bits.
13. 13
    Stir in salt; garnish with cilantro and yogurt.
14. 14
    Serve with naan.