🥘 Ingredients
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cauliflower1 medium
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chili pepper1 unit
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cilantro1 bunch
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coriander1 tsp
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crushed tomatoes1 c
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cumin1 tsp
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curry powder1 tbsp
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olive oil1 tbsp
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peas1 c
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pepperto taste
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saltto taste
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water1 c
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yellow onion1 unit
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yukon gold potatoes2 medium
🍳 Cookware
- large tall-sided pan
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1cauliflower yukon gold potatoes peas cilantro crushed tomatoes yellow onion curry powder chili pepper coriander cumin olive oil water salt peppercauliflower: 1 medium, yukon gold potatoes: 2 medium, peas: 1 c, cilantro: 1 bunch, crushed tomatoes: 1 c, yellow onion: 1 unit, curry powder: 1 tbsp, chili pepper: 1 unit, coriander: 1 tsp, cumin: 1 tsp, olive oil: 1 tbsp, water: 1 c, salt: to taste, pepper: to taste -
2Wash and dry all produce. Cut cauliflower into bite-sized florets. Cut yukon gold potatoes into 1/2-inch pieces. Peel, halve, and thinly slice yellow onion. Coarsely chop cilantro. Thinly slice chili pepper. -
3Heat olive oil in a large tall-sided pan over medium heat. Add onion and season with salt and pepper. Cook for ⏱️ 5 minutes until softened. Add coriander, cumin, curry powder, and as much chili pepper as you dare. Cook, stirring, for ⏱️ 30 seconds until fragrant.
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4Add cauliflower and potatoes to the pan. Cook, stirring, for ⏱️ 5 minutes until veggies begin to soften. Season with salt and pepper. -
5Add water and crushed tomatoes to the pan. Season with salt and pepper. Bring to a boil, then reduce to a simmer. Cook, covered, for ⏱️ 15 minutes until potatoes and cauliflower are tender. HINT: If you need more liquid to cover the cauliflower, add additional water or crushed tomatoes. -
6Add peas and half the cilantro to the pan. Cook for ⏱️ 2 minutes to heat through. Taste and season with salt and pepper.
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7Garnish with remaining cilantro and enjoy! India has one of the most creative vegetarian cuisines out there! A large percentage of its population sticks to a vegetarian or vegan diet.