- 2 cups cauliflower, cut into small florets
- 2 medium potatoes, medium dice
- One small onion, diced
- One can chickpeas, rinsed
- 1/2 – 1 cup fresh or frozen peas
- 14 ounce can crushed or chopped tomatoes
- 1/2 tsp. mustard seeds
- 1 tsp. each cardamom powder and coriander powder
- 1/2 tsp. each cumin powder and ground cloves
- 1/2 tsp. turmeric powder
- 1-2 inch piece kombu*
- 1-2 bay leaves
- 1 1/2 cups water
- 2-3 TB. olive oil
- pinch of unrefined sea salt
- Wash cauliflower and cut into florets
- Peel and cut potatoes, medium dice
- Heat olive oil in a deep skillet over medium heat. Add onions, salt, and mustard seeds. Keep stirring until mustard seeds begin to pop
- Add cardamom, coriander, cumin, and cloves, stirring to mix well
- Next add cauliflower and cook over medium heat, stirring often, then add turmeric
- Add tomatoes, water, bay leaf, and kombu, mixing well
- When mixture comes to a boil add potatoes and chickpeas. Turn heat to a simmer, cover, and cook 20 minutes. Then add the peas. If needed, add a little more water, and cook 8-12 minutes more
- Serve with brown basmati rice.
I had some fresh green beans on hand so I added them to this dish, but not necessary.
I like Eden brand of canned beans. They are cooked with kombu which makes beans easier to digest, and they are in BPA free cans.
I also like Muir Glen brand of canned tomatoes. If you have fresh ripe tomatoes on hand you can use those instead of canned.
*Kombu is a tasteless dried seaweed that greatly increases the nutritional value of anything you cook it with. It is considered the most completely mineralized food. Kombu is an excellent addition to beans since the minerals in it help to balance the protein and oils of beans increasing their digestibility. Kombu softens and breaks down tough fibers in beans and other foods cooked with them. I add it to all beans, soups, and stews that I cook.
Read more about seaweed and minerals in my blog post, Salt–Friend or Foe