Curried Cauliflower, Potatoes, and Peas
By Yankee Magazine|May 08 2003|
Yield
4 to 6 servings
Ingredients
4 tablespoons oil
2 medium onions, finely chopped
1 head cauliflower, cored and cut up
1 pound potatoes, peeled and diced
1/2 teaspoon ground turmeric
1/3 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
2 medium tomatoes, chopped
1 cup peas (or vary with 2 cups cooked chickpeas, or 1 pound chopped fresh spinach)
1/2 teaspoon garam masala
Instructions
Heat oil in a large skillet over medium-high heat and saute onions until soft and golden. Add the cut-up cauliflower and potatoes, and stir. Put in the turmeric, chili powder, cumin, salt, and tomatoes; stir and fry the mixture for 3 to 4 minutes. Reduce heat to medium-low, cover, and cook until the potatoes and cauliflower are almost tender (about 15 minutes), stirring from time to time to keep the vegetables from sticking. Add the peas, and cook, covered, an additional 5 to 7 minutes. Sprinkle with garam masala and stir gently to mix.
