Potato Cauliflower Chaat (For An American Kitchen)

Name: Potato Cauliflower Chaat (For An American Kitchen)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Roasting the vegetables; 1 pound Cauliflower, broken into bite sized pieces; 1 pound New potatoes, diced; 2 cups Canned chickpeas, drained, rinsed and blotted dry; 4-6 tablespoons Olive or canola oil, divided; 1-2 teaspoons Kosher or coarse sea salt; 1-4 tablespoons Curry powder (I use Merwanjee Poonjiajee & Sons); Assembling the dish; 2 Cucumbers, peeled and diced; 1 pint Cherry tomatoes, halved; 1-2 Jalapeno peppers, seeded and minced; 1/2-1 bunches Fresh mint; 1-2 teaspoons Lime zest; 1 tablespoon Ginger, grated; 2 tablespoons Lime juice; 2 tablespoons Tamarind concentrate (aka paste); 1/4 to 1/2 cups Coriander chutney

Servings: persons

Roasting the vegetables
1 pound Cauliflower, broken into bite sized pieces
1 pound New potatoes, diced
2 cups Canned chickpeas, drained, rinsed and blotted dry
4-6 tablespoons Olive or canola oil, divided
1-2 teaspoons Kosher or coarse sea salt
1-4 tablespoons Curry powder (I use Merwanjee Poonjiajee & Sons)
Assembling the dish
2 Cucumbers, peeled and diced
1 pint Cherry tomatoes, halved
1-2 Jalapeno peppers, seeded and minced
1/2-1 bunches Fresh mint
1-2 teaspoons Lime zest
1 tablespoon Ginger, grated
2 tablespoons Lime juice
2 tablespoons Tamarind concentrate (aka paste)
1/4 to 1/2 cups Coriander chutney

1
Pre-heat oven to 400 F.
2
Toss each vegetable separately with 1-2 tablespoons of oil and a little salt, and spread each on a baking sheet. Each should be a single layer deep.
3
Roast vegetables for 20 - 45 minutes, stirring occasionally. Roast cauliflower until tinged brown, potatoes until tender, and chickpeas until a deep tan color.
4
Let the vegetables cool, then place in a large bowl and toss with curry powder. I just keep sprinkling and tossing until I get a nice curry flavor but can still taste the roasted vegetables. Set aside.
5
Mix tamarind concentrate wil 1 tablespoon oil and lime juice. Set aside.
6
Toss roasted vegetable mix with jalapenos, cucumbers, tomatoes, lime zest, ginger, and mint. Use one jalapeno if you like mild, both if you like spicy.
7
Add tamarind dressing and cilantro chutney, tossing until everything is well coated. Adjust seasonings, adding salt or curry powder to taste, and serve.

1197

kcal

Calories

103

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Roasting the vegetables, 1 pound Cauliflower, broken into bite sized pieces, 1 pound New potatoes, diced, 2 cups Canned chickpeas, drained, rinsed and blotted dry, and more.

Yes, Potato Cauliflower Chaat (For An American Kitchen) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!