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Curried Cauliflower and Potatoes

  • 30minutes
  • 164calories

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Source: low-cholesterol.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B6, H, C, P
MineralsNatrium, Chromium, Silicon, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 680 1/38 g red potatoes, peeled and cubed

  2. 9.85 ml brown mustard seeds

  3. 29 1/28 ml canola oil or 29 1/28 ml vegetable oil

  4. 1 medium yellow onion , sliced

  5. 2 clove garlic , minced

  6. 9.85 ml fresh ginger , minced (I usually take a 2 inch piece of ginger and run it over my microplane grater)

  7. 4.92 ml cumin

  8. 2.46 ml curry powder

  9. 473.18 ml cauliflower florets (about 1 head)

  10. 236 1/29 ml water

  11. salt

  12. fresh black pepper

  13. 236 1/29 ml fresh peas (can use frozen)

  14. 59.14 ml fresh cilantro , chopped

  15. 2.46 ml turmeric

  16. 1 1/53 ml cayenne pepper (or to taste)

Instructions Jump to Ingredients ↑

  1. Peel potatoes and cut into cubes, about 1 inch.

  2. Place potatoes in bowl of water until ready to use.

  3. Place mustard seeds in a saucepan over medium heat, and cook until they begin to pop (1-2 minutes) Add the oil, onion, garlic and ginger and cook until onions begin to soften.

  4. Next add the spices cook until their fragrance intensifies.

  5. Keep stirring.

  6. Drain potatoes and add to pan along with the cauliflower florets.

  7. Stir well to coat everything with the spices.

  8. Add the cup of water and cook covered until the potatoes are just about tender, about 15 minutes.

  9. Season with salt and pepper.

  10. Next add the peas and cook uncovered until tender, and until most of the liquid is absorbed.

  11. (3-5 more minutes) Add chopped cilantro and serve.

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