Cauliflower Potato and Pea Curry
Ingredients
- 1 head cauliflower cut in florets
- 4 medium yellow potatoes cut in bite size pieces
- 3 cloves garlic
- 2 tbsp fresh ginger chopped
- 1/2 red onion diced
- 2 tbsp curry powder
- 1 tsp garam masala
- 1/2 tsp smoked paprika
- 3 compari tomatoes diced
- 2 tbsp tomato paste
- 1/2 tsp salt
- 1 tsp oil
- 1/2 tsp ground coriander
- 1 tsp turmeric
- 2 cups water
- 1/2 cup frozen peas
- Black pepper to taste
- Cilantro to taste
Preparation
In a wok or large saucepan, heat oil over medium heat and add garlic, onions, and ginger, then cook for 3 minutes until fragrant.
Add potatoes and cook for 10 minutes with the aromatics, stirring every 3 minutes so the potatoes begin to brown and the onions and garlic get toasty.
Add cauliflower, stir into the mix, season with salt, and cook for 5 minutes without stirring so the cauliflower gets a little color.
Add curry powder, garam masala, ground coriander, turmeric, black pepper, and smoked paprika, stir into the mix, and let cook for 5 minutes.
Add tomatoes and tomato paste, and cook for 2-3 minutes until tomatoes begin to release their juices, then add water, stir well, cover, bring to a boil, stir, and simmer until potatoes are fork tender, about 10 more minutes.
Add peas last to preserve their color and cilantro for garnish.
Notes
This recipe serves 5 people.
