Jason and I both love Indian food, so I’ve made it a goal to better learn how to cook it. I tried a recipe for Cauliflower, Potato, and Pea Curry, minus the peas because I’m allergic to them.
Overall, we enjoyed it, but thought it could be a little spicier. The recipe is relatively simple and quick to make. Serve with rice.
Cauliflower and Potato Curry
Makes 4 servings
1/4 cup cooking oil
1 tablespoon coriander
1 1/2 teaspoons cumin
1/2 teaspoon turmeric
1/2 teaspoon dried red pepper flakes
1 medium head cauliflower, cut into large florets
1 1/2 pounds boiled potatoes, peeled and cut into 1 1/2-inch pieces
1 cup canned crushed tomatoes in thick puree
1 teaspoon of dried cilantro
1/2 cup water
dash of salt
In a large deep frying pan, heat the oil over medium heat. Add the coriander, cumin, turmeric, and red-pepper flakes and stir. Add the cauliflower and potatoes and cook, stirring frequently, until the vegetables start to soften, about 5 minutes.
Add the tomatoes, cilantro, water, and salt. Bring to a simmer, reduce the heat to low, and cook covered, until the vegetables are tender for about 17 minutes. Serve hot.
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