Golden Potatoes and Cauliflower with Curry and Fennel Seeds

Cut the potatoes into 3/4-inch chunks. Remove the leaves and core from the cauliflower head and cut the cauliflower into 3/4-inch pieces.

In a large, deep fry pan over medium heat, warm the olive oil. Add the fennel seeds and cook until fragrant, about 30 seconds. Add the onion and salt and cook, stirring frequently and reducing the heat as needed to prevent scorching, until the onion is soft and starting to brown, 7 to 10 minutes. Stir in the garlic and chilies and cook for 1 minute. Stir in the curry powder and cumin and cook for 1 minute more.

Add the potatoes, cauliflower and water and bring to a boil over high heat. Reduce the heat, cover and simmer, stirring occasionally, until the vegetables are tender when pierced, 15 to 20 minutes. Increase the heat and cook, uncovered, until any remaining liquid is cooked away. Stir in the parsley and serve immediately. Serves 4.

Adapted from Williams-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008).