Chickpea, Idaho® Potato and Cauliflower Curry | Idaho Potato Commission

Ingredients

• 1 head of cauliflower
• 2 pounds red Idaho® potatoes
• 3 tablespoons vegetable oil
• 1 tablespoon coconut oil
• 1 teaspoon cumin
• ½ teaspoon ground coriander
• ½ teaspoon turmeric
• ½ teaspoon chili powder
• ½ of a large yellow onion, diced
• 1 tablespoon ginger, minced
• 3 cloves garlic, minced
• 1-14.5oz can diced tomatoes
• 3 tablespoons creamy peanut butter
• ½ teaspoon garam masala
• ½ teaspoon mustard powder
• 1 serrano chili pepper, thinly sliced
• 1-15 oz can chickpeas, drained
• 2 cups water
• salt and pepper
• Optional garnish: fresh cilantro, sour cream, or yogurt