Curry-style Cauliflower & Potatoes

  
Adapted from this recipe: 

www.epicurious.com/recipes/food/views/indian-potatoes-peas-and-cauliflower-102405

My additions are in bold

  • 2 tablespoons vegetable oil
  • 1 pound russet potatoes, peeled, cut into 1/2-inch pieces
  • 1 tablespoon minced fresh ginger
  • 4 cups cauliflower florets, cut into bite-size pieces
  • Medium sweet onion, cut in eighths
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ancho chili powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cumin
  • 1/2 cup water or broth
  • 1/2 cup frozen peas, thawed
  • 2 tablespoons chopped cilantro

Heat oil in large skillet over medium heat. Add potatoes, onion, garlic and ginger; sauté until potatoes are lightly browned, about 3 minutes. Mix in salt, turmeric, chili powder, cumin and paprika; sauté 30 seconds, add  cauliflower and sauté 5 minutes. Add 1/2 cup water or broth; cover and simmer until vegetables are tender, about 5 minutes. Add peas and cilantro and simmer 2 minutes. Season with salt and pepper.

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