Ingredients
- ½ red onion, thinly sliced
- 2 cups cauliflower, finely chopped
- 5 baby yellow potatoes, thinly sliced
- ½ tsp. salt
- Pinch cayenne pepper
- 1 tsp. garam masala
- 1 tsp. curry powder
- 2 cloves garlic, minced
- 2 Tbsp. minced cilantro
- 1½ cups chickpea flour
- 1 cup water
Tip: Screenshot this list for easy reference while shopping
Instructions
- Toss onion, cauliflower, and potato with all spices, including garlic and cilantro.
- In a separate bowl, stir together chickpea flour and water until you have a pancake-like batter. Pour over vegetables and toss to coat.
- Heat a large skillet over medium-high heat. Coat with cooking spray. Add the coated vegetables incrementally, working in batches to avoid overcrowding the pan. Reduce heat to low and cook all pieces, turning as needed, until cooked (2-3 minutes per side). Repeat until all vegetables are cooked and serve hot.