Curried Cauliflower & Potatoes

🥘 Ingredients

• Yukon Gold potatoes
  24 oz
• black pepper
• cauliflower
  2 unit
• chili pepper (Thai chili)
  2 unit
• cilantro
  2 bunch
• coriander
  2 tsp
• crushed tomatoes (1 cup)
  2 can
• cumin
  2 tsp
• curry powder
  2 tbsp
• olive oil
  1 tbsp
• peas
  8 oz
• salt
• water
  1 c
• yellow onion
  1 unit

🍳 Cookware

• tall-sided pan

1. 

   1

   Cut the cauliflower into bite-sized florets. Cut the Yukon Gold potatoes into 1/2-inch pieces. Peel, halve, and thinly slice the yellow onion . Coarsely chop the cilantro . Thinly slice the chili pepper .

   cauliflower: 2 unit, Yukon Gold potatoes: 24 oz, yellow onion: 1 unit, cilantro: 2 bunch, chili pepper: 2 unit (Thai chili)
2. 

   2

   Heat olive oil in tall-sided pan over medium heat. Add the onion and season with salt and black pepper . Cook for about ⏱️ 5 minutes , until softened. Add the coriander , cumin , curry powder , and as much Thai chili as you dare. Cook, stirring, for ⏱️ 30 seconds , until fragrant.

   olive oil: 1 tbsp, salt, black pepper, coriander: 2 tsp, cumin: 2 tsp, curry powder: 2 tbsp
3. 3

   Add the cauliflower and potatoes and cook, stirring, for another ⏱️ 5 minutes until veggies begin to soften. Season with salt and pepper.
4. 

   4

   Add 1 cup of water and crushed tomatoes to the pan. Season with salt and pepper. Bring to a boil, then reduce to a simmer and cook, covered for about ⏱️ 15 minutes , until potatoes and cauliflower are tender. HINT: If you need more liquid to cover the cauliflower, add additional crushed tomatoes or water.

   water: 1 c, crushed tomatoes: 2 can (1 cup)
5. 

   5

   Add the peas and half the cilantro to the pan and cook for ⏱️ 2 minutes to heat through. Taste and season with salt and pepper.

   peas: 8 oz
6. 6

   Garnish with remaining cilantro and enjoy! Did You Know? India has one of the most creative vegetarian cuisines out there! A large percentage of its population sticks to a vegetarian or vegan diet.