Curried Potatoes and Cauliflower with Peas and Rice
Ingredients
- 5 medium potatoes cubed
- 3 cloves garlic minced
- 2-inch piece of ginger minced
- 1 small yellow onion diced
- 1/2 head cauliflower cut in florets
- 3 tomatoes diced
- 1 tablespoon cumin seeds
- 2 tablespoons curry powder
- 1/4 teaspoon chili flakes (optional)
- 1/2 teaspoon salt
- 1 teaspoon garam masala
- 1/2 teaspoon coriander
- 2 tablespoons tomato paste
- 2 cups water
- Frozen peas
- Smoked paprika
- Oil for frying
- Organic brown basmati rice
- Cashew yogurt
- Cilantro
Preparation
In a wok or large skillet, start by frying potatoes in oil and cook for 5 minutes stirring often so the potatoes begin to brown.
Then add 3 cloves garlic minced, 2-inch piece of ginger minced, and 1/2 yellow onion and cook for 10 minutes.
Push the potatoes to the side and add cumin seeds and cook for 1 minute until sputtering then mix into the potatoes.
Then add cauliflower and chopped tomatoes and cook for 2-3 minutes until they release their juices.
Add water, curry powder, tomato paste, garam masala, coriander, smoked paprika, chili flakes, and frozen peas, bring to a boil then simmer for about 15 minutes until potatoes are fork tender and the sauce has thickened into a spicy curry gravy.
Serve with rice, more chili flakes, black pepper, and cilantro, and drizzle with cashew yogurt.
