1 small head cauliflower, cut into small pieces (about 2 cups/500 mL)
2 cups (500 mL) cubed leftover roast potatoes
2 tbsp (30 mL) butter
1 tbsp (15 mL) vegetable oil
1 tbsp (15 mL) black mustard seeds
2 tsp (10 mL) ground coriander
2 tsp (10 mL) ground cumin
1 tsp (5 mL) garam masala
1 tsp (5 mL) ground turmeric
1½ cups (375 mL) chopped canned tomatoes, juice discarded
1 cup (250 mL) cooked or canned chickpeas
½ cup (125 mL) water
1 small jalapeño pepper, cut into rings, seeds removed
2 tbsp (30 mL) chopped fresh cilantro
- Bring a pot of water to a boil and add cauliflower. Boil for 2 minutes and remove from heat. Drain and splash with cold water to stop cooking. Combine with potatoes.
- Heat butter and oil in a skillet over medium heat. Add mustard seeds, coriander, cumin, garam masala and turmeric, and sauté together for 1 minute. Add potatoes and cauliflower, and toss with spices.
- Add tomatoes and chickpeas along with water. Bring to a boil, then simmer together for 5 minutes until the flavours are combined and water has evaporated. Season with salt.
- Garnish with jalapeño and cilantro.