Aloo Gobi with Chickpeas
"Classic curry of cauliflower and potato simmered in a fragrant spiced tomato sauce with tender buttery chickpeas added..."
INGREDIENTS
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1/3 cup dried chickpeas (1 cup cooked)
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3 tablespoons coconut oil or other oil
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1 1/2 teaspoons brown mustard seeds
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1 1/2 teaspoons cumin seeds
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2 tablespoons fresh ginger, grated or minced
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3 green chilies, seeded and finely chopped
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1/2 tablespoon ground coriander
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2 teaspoons ground cumin
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1 teaspoon garam masala
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1 teaspoon turmeric
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1/4 teaspoon cayenne
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a few pinches of asafetida
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1/2 tablespoon dried fenugreek (methi) leaves, crumbled
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2 large potatoes, cut into thin wedges or strips
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1 small cauliflower, cut into 2-inch florets
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3 medium tomatoes, finely chopped
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2 teaspoons coconut sugar or brown sugar (optional)
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water as needed
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1 1/2 teaspoons sea salt, or to taste
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juice from 1 lime (2 tablespoons)
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1/4 cup fresh chopped parsley or cilantro, plus more for garnish
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