Time 1h30m Yield 4 Number Of Ingredients 17 Steps:
Heat oil in a large pot on medium-high heat and add onion. Cook until softened, about 4 minutes, then stir in garlic and cumin. Continue to cook until onion begins to brown. Stir in tomatoes and coconut and the coriander, salt, turmeric, cayenne pepper, cinnamon, ginger, and cardamom. Stir until mixture begins to boil, then put in the potatoes, cauliflower, and garbanzo beans. Blend well. Reduce heat to low and cover. Simmer until the potatoes are tender, 45 minutes to an hour (this will depend on the size of the potato chunks). Sprinkle in the garam masala, stir, and cook for an additional 5 minutes.
Time 1h Yield 4 Number Of Ingredients 17 Steps:
Preheat the oven to 425 degrees F. Put the cauliflower on a baking sheet and toss with 2 tablespoons of the oil, the ground cumin, coriander and 2 teaspoons salt. Roast until soft and lightly browned, about 20 minutes. Meanwhile, heat the remaining 2 tablespoons oil in a medium Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until lightly browned, about 10 minutes. Add the garlic, chile, ginger and cumin seed, and cook until fragrant, stirring, about 1 minute (add a splash of water if the ingredients begin to stick). Add the potatoes, tomatoes, garam masala, turmeric and 2 teaspoons salt and cook, covered, stirring occasionally to prevent sticking, until the potatoes are tender, about 20 minutes. Stir in the cauliflower and peas and cook until heated through, about 2 minutes. Stir in the cilantro and lemon juice. Serve.
