Indian-Spiced Potatoes, Chickpeas and Cauliflower

Indian-Spiced Potatoes, Chickpeas and Cauliflower

Health Rating
Prep Cook Ready in Servings
15 min 40 min 55 min 8


1 medium head Cauliflower
1/4 tsp Cayenne pepper
1 can (19oz) Chickpeas, canned, drained (drained, rinsed)
1 tsp Cilantro (coriander) (ground)
1 tsp Cumin
1/2 tsp Cumin seeds
3 clove(s) Garlic (minced)
2 tsp minced Ginger root
1 tsp Jalapeno pepper (minced)
1/4 cup Olive oil (divided)
1/4 cup Parsley, fresh (chopped (optional))
1/4 tsp Salt
1/4 tsp Turmeric, ground
1 cup Yellow onion (chopped)
5 potato Yukon Gold potato (peeled, cut into 1/2 inch cubes)


Preheat oven to 475°F (240°C)

Place baking sheets in preheated oven for 5 minutes to heat.

In a large bowl, toss together chickpeas, potatoes, cauliflower, 2 tbsp (30 mL) oil, cumin seeds and salt. Remove baking sheets from oven. Divide mixture evenly among baking sheets and spread out in a single layer. Roast, stirring occasionally, for 25 minutes or until potatoes are tender.

Meanwhile, in a Dutch oven, heat the remaining olive over medium heat. Sauté garlic, onion, jalapeño and ginger for 5-6 minutes or until onion is soft and starting to turn golden. Stir in ground cumin, coriander, turmeric and cayenne. Add 1/4 cup (60 mL) water, scraping up all the bits from the bottom of the pan.

Stir in roasted vegetables. Cover and boil, stirring occasionally, for 5 minutes or until flavours are combined and most of the water is absorbed. Serve garnished with cilantro.

Nutrition Facts

Per Portion

Calories 248
Calories from fat 79
Calories from saturated fat 10.5
Total Fat 8.8 g
Saturated Fat 1.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 5.3 g
Cholesterol 0
Sodium 246 mg
Potassium 640 mg
Total Carbohydrate 34 g
Dietary Fiber 7.1 g
Sugars 5.5 g
Protein 8.0 g

Dietary servings

Per Portion

Meat Alternative 0.4
Vegetables 3.1

Energy sources

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Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada