Curried cauliflower w/ potatoes & peas
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Onion; chopped | |
| 1 | teaspoon | Olive oil |
| 1 | clove | Garlic; minced |
| 1 | tablespoon | Ginger root; grated |
| 1 | pounds | Cauliflower; ( 3 cups) |
| 12 | ounces | Potatoes |
| ½ | teaspoon | Coriander |
| ½ | teaspoon | Fennel seed |
| 1 | teaspoon | Cumin |
| ½ | teaspoon | Turmeric |
| ¼ | teaspoon | Hot red pepper |
| 1½ | cup | Water |
| ½ | cup | Tomato puree; no salt added |
| 1 | cup | Peas |
| ⅛ | teaspoon | Salt |
| Black pepper to taste | ||
Directions
Chop the whole onion (about 1 cup).
Heat a non-stick pan, large enough to hold all the ingredients over high heat. Reduce the heat to medium high; add the oil, and stir in the onion.
Saute' the onion until it begins to brown and soften.
Meanwhile, mince the garlic and grate the ginger, and add to the onion as it cooks.
Trim the whole cauliflower, and cut the head into bite-size pieces.
Scrub the potatoes, and cut into julienne strips.
Stir the coriander, fennel, cumin, turmeric and hot red pepper into the onion mixture, and cook for 30 seconds.
Add the cauliflower, potatoes, water and tomato puree. Reduce the heat to a simmer; cover, and continue to cook until the vegetables are tender, about 5 minutes.
A minute before the cauliflower and potatoes are done, stir in the peas, salt and pepper. Cover, and cook another minute or so.
Nutritional information: per serving; 315 calories; 12g protein; 4g fat; 0mg cholesterol; 65g carbohydrates; 260mg sodium ** New York Times - Living Arts section - 10 May 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 05-25-95