Potatoes, cauliflower and peas
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Cauliflower flowerets |
| 2 | mediums | Potatoes -- peel & in 1/2\" |
| Cubes | ||
| 10 | ounces | Frozen green peas |
| ½ | teaspoon | Ground turmeric |
| 1 | teaspoon | Ground cumin |
| ¾ | teaspoon | Red pepper powder |
| 1 | teaspoon | Ground coriander |
| 2 | teaspoons | Canola oil |
| 1½ | cup | Tomatoes -- finely chopped |
| Salt | ||
| 2 | tablespoons | Coriander leaves -- chopped |
Directions
Cook the cauliflower, potatoes and peas, separately, in boiling water until almost tender. Drain each vegetable and set aside to dry on paper towels. In a bowl combine the turmeric, cumin, red pepper powder and coriander. Heat the oil in large non-stick skillet over moderate heat. Add the spice mixture to the pan. Stir-fry for about 5 seconds to release flavors. Add the cauliflower, potatoes and peas, and stir fry until they are very lightly browned. Add the tomatoes and continue cooking over low heat for 1 to 2 minutes, crushing the tomatoes with the back of a spoon. Add about ¼ cup of water.
Reduce the heat to low. If using frozen peas, add at this point.
Cover and cook, stirring occasionally, for about 3 to 4 minutes or until the vegetables are tender. Add salt to taste. Garnish with coriander leaves. 158 calories and 3 grams fat.
Recipe By : Indian Cooking Light From: Meg Antczak Date: 07-31-95 (20:40) (159) Fido: Cooking