Recipe: Potato and Cauliflower Curry

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From Cook's Library: Vegetarian

 

4 tbsp oil

8 oz waxy potatoes, cut into large chunks

2 onions, cut into fourths

3 garlic cloves, crushed

1 tsp garam masala

1/2 tsp ground tumeric

1/2 tsp ground cumin

1/2 tsp ground coriander (I didn't have so just used curry powder)

2 tsp grated fresh gingerroot

1 fresh red chile, chopped or dashes of chile flakes

2 cups cauliflower flowerets

4 tomatoes, peeled and cut into fourths (I used 2 carrots sliced into

1/2 pieces instead)

3/4 c frozen peas

2 tbsp chopped fresh cilantro

1 1/4 c boullion

shredded fresh cilantro for garnish

rice or warm Indian bread

 

1. Heat the oil in large heavy pan/skillet. Add the potato chunks,

onions and garlic and fry over low heat, stirring frequently, for 2-3

minutes until the onions are beginning to soften.

 

2. Add the garam masala, turmeric, ground cumin, ground coriander,

ginger and chile to the pan, mixing the spices into the veggies,

until they are well coated. Cook over low heat, stirring constantly,

for 1 minute.

 

3. Add the cauliflower, tomatoes (or carrots), peas, chopped fresh

cilantro and boullion.

 

4. Cook over low heat for 30-40 minutes or until the poatoes are

tender and completely cooked through.

 

5. Garnish w/fresh cilantro and serve with rice or warm Indian bread.

 

Enjoy!