Cauliflower and Potato Curry Recipe

Cauliflower and Potato Curry

Serves 6

30 minutes or fewer

30 minutes or fewer This Indian-style favorite is fragrant with curry, fresh ginger and garlic. All you need on the side is a basket of warmed naan bread, or another flatbread, such as whole wheat pita.

2 tsp. olive oil
1 ¼ cups thinly sliced onion (about 1 large)
2 tsp. minced fresh ginger
1 Tbs. mild curry powder
2 cloves garlic, minced (about 2 tsp.)
4 cups cauliflower florets
1 ½ lb. round white or red potatoes (about 4 medium), peeled and cut into 1 ½-inch pieces
1 cup canned crushed tomatoes in thick purée
½ cup chopped cilantro
1 cup frozen petite peas

Heat oil in Dutch oven over medium-high heat. Add onion and ginger, cover and cook 3 minutes. Reduce heat to medium.
Add curry powder and garlic, and cook 30 seconds, or until fragrant, stirring constantly. Add cauliflower and potatoes and cook, stirring often, 5 minutes, or until they soften.
Add tomatoes, 1/4 cup cilantro, 1/2 cup water and pinch of salt. Simmer, reduce heat, and cook, covered, 15 minutes, or until vegetables are tender. Stir in peas and remaining cilantro; cook, covered, 2 minutes, or until peas are tender.

April 2006