Spicy Cauliflower and Potatoes

[Guest guest]

2 tbsps light sesame oil (2 to 3)

1 medium onion -- chopped fine

2 tsp minced garlic

1 tsp grated peeled fresh ginger

1 small cauliflower -- cut into bite sized

florets and stems

1 large potato peeled if desired -- diced fine

freshly ground black pepper to taste

1 tsp ground cumin

1 pinch ground cardamom

1 pinch ground cloves

1/4 cup vegetable stock

salt to taste

1/4 cup chopped fresh cilantro

 

Set a non-stick pan over medium high heat. Add 2 teaspoons of the oil

and swirl

it to coat the sides. Add the onion and stir-fry for 2 to 3 minutes,

until it

appears translucent. Stir in the garlic and ginger and continue

stir-frying for

several minutes, gradually adding the cauliflower and potato. Add another

teaspoon of oil if the vegetables are sticking. Add the pepper, cumin,

cardomom

and cloves and stir-fry for about 1 minute longer. Add the vegetable

stock and

bring it to a simmer. Cover the pan and reduce the heat to low and

cook for 5 to

10 minutes until the vegetables are very tender.

If too much liquid remains, continue to cook uncovered for serveral

minutes

more. Mash slightly if desired and season with salt to taste. Stir in the

cilantro just before serving.

 

SERVES 4

Calling All Garlic Lovers

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