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Cauliflower, Potato, and Pea Curry

Our version of this curry, a favorite combination of vegetables in India, unites cumin, coriander, turmeric, and red-pepper flakes. Fresh cilantro provides an herbal note. Serve the curry as a generous side dish or with rice for a meatless main dish. Plus: Global Recipe Guide
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Our version of this curry, a favorite combination of vegetables in India, unites cumin, coriander, turmeric, and red-pepper flakes. Fresh cilantro provides an herbal note. Serve the curry as a generous side dish or with rice for a meatless main dish. Plus: Global Recipe Guide  #healthyrecipes #recipes #easyrecipes #veganrecipes


Ingredients
  • 1/4 cup cooking oil 
  • 1 tablespoon ground coriander
  •  1 1/2 teaspoons ground cumin 
  • 1/2 teaspoon turmeric 
  • 1/4 teaspoon dried red-pepper flakes 
  • 1 medium head cauliflower (about 1 pound), 
  • cut into large florets (about 4 cups) 
  • 1 1/2 pounds boiling potatoes (about 4),
  •  peeled and cut into 1 1/2-inch pieces 
  •  1 cup canned crushed tomatoes in thick puree
  •  1/2 cup chopped cilantro
  •  1/2 cup water
  •  1 teaspoon salt 
  • 1 cup frozen petite peas

How to Make It

Step 1    
In a large deep frying pan, heat the oil over moderate 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.

Step 2    
Add the tomatoes, 1/4 cup of the cilantro, the water, and the salt. Bring to a simmer, reduce the heat to low, and cook, covered, until the vegetables are tender, about 15 minutes. Stir in the peas and the remaining 1/4 cup cilantro and cook, covered, until the peas are tender, about 2 minutes longer.

 Notes
Variation If you like, you can add three tablespoons dried unsweetened coconut to the curry. Put it in at the same time as the peas.

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