Channa-Chickpea, Potato & Cauliflower Curry

I really enjoy eating Indian food, and there are many different regions that offer a variety of flavors.

I have never traveled to India, nor have I ever cooked in an Indian restaurant but, I love spices.
I devote one cupboard in my kitchen strictly for them.

When you cook with spices I find its better to add them with the oil and heat them up, that allows the spice a chance to release the oils, giving a much better flavor.

My influence here is mostly me playing with spices and watching you tube videos. Its kid approved, so it must be good:)

• 2 tbsp sunflower oil
• 1 onion-sliced thinly
• 3 cloves garlic-minced
• 3 tbsp fresh ginger-minced
• 1 tsp tumeric
• 1 tbsp ground cumin
• 1 tsp fenugreek- toasted and crushed
• 1 tsp cumin seeds- toasted and crushed
• 1 tbsp curry powder
• 2 tsp paprika
• 2 potatoes-peeled and chopped
• water-to cover
• 1 can of chickpeas-drained and rinsed
• 1/3 head of cauliflower-cut into florets
• sea salt
• 2 tsp apple cider vinegar
• 2 tsp cane sugar

In a pot or pan, heat oil, add onions saute until very soft. Add garlic and ginger, saute for 3-4 minutes.
Add spices, saute with potatoes until they are coved with the spice mixture.Add water, Simmer until pototoes are soft. Add chickpeas, and cauliflower. Simmer with lid on for 20 minutes,stirring occasionally.
Season with salt,sugar and vinegar. Serve with brown rice