Curried Cauliflower, Potatoes and Peas
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4ounces whole onion or 3 ounces chopped, ready-cut onion (1 cup)
- 1teaspoon olive oil
- 1large clove garlic
- Fresh or frozen ginger to yield 1 tablespoon, coarsely grated
- 1pound whole cauliflower or 8 ounces ready-cut cauliflowerettes (3 to 3½ cups)
- 12ounces potatoes
- ½teaspoon ground coriander
- ½teaspoon fennel seed
- 1teaspoon ground cumin
- ½teaspoon turmeric
- ¼teaspoon hot red pepper
- 1½cups water
- ½cup no-salt-added canned tomato puree
- 1cup peas
- ⅛teaspoon salt
- Freshly ground black pepper to taste
Nutritional analysis per serving (2 servings)
321 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 64 grams carbohydrates; 15 grams dietary fiber; 14 grams sugars; 13 grams protein; 242 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Chop whole onion.
- Step 2
Heat nonstick pan large enough to hold all the ingredients over high heat. Reduce heat to medium high; add oil, and stir in onion.
- Step 3
Saute onion until it begins to brown and soften.
- Step 4
Meanwhile, mince garlic and grate ginger, and add to onion as it cooks.
- Step 5
Trim whole cauliflower, and cut head into bite-size pieces. Scrub potatoes, and cut into julienne strips.
- Step 6
Stir the coriander, fennel, cumin, turmeric and hot red pepper into the onion, and cook for 30 seconds.
- Step 7
Add the cauliflower, potatoes, water and tomato puree. Reduce heat to simmer; cover, and continue to cook until the vegetables are tender, about 5 minutes.
- Step 8
A minute before the cauliflower and potatoes are done, stir in the peas, salt and pepper. Cover, and cook another minute.
Private Notes
Comments
Made 27 Nov 2015 with tandoori salmon, lentil dal, and cucumber raita. Made without potatoes, used onions as indicated, half cup grape tomatoes halves, 2 tsps tomato paste, and added very little fluid. Rather, I used about 1/4 cup chicken stock and steamed the cauliflower for about 10 minutes after coating them with the heated spices and sauce. Frozen peas added for last 3-4 minutes. Excellent!
Yes -- clearly a great deal less water required. I amped up the masala, added a couple of chopped green finger chilies, and added a squirt of lemon and a handful of chopped fresh coriander at the end. The ingredients are there, but I feel the technique is lacking, though this may be due to care taken not to alienate people who say (inscrutably) "I don't like curry." In an ideal world I'd have sautéed the potato and cauliflower, separately, in ghee to brown before adding them.
Made this today. Not really experienced with Indian food but know what I like and don’t. After reading some of the comments I decided to fry the potatoes and cauliflower first. Took it out of the pan and then proceeded with the recipe.added the spices after the garlic and ginger and let it bloom.Then added the tomato purée and water. Tasted it. Needed more spice. Commenters added garam masala but I didn’t have any so I added vindaloo and berbere.Threw in some aging cherry tomatoes. Wonderful!
Just not a great recipe. I suggest you use coconut milk instead of water. Or chicken broth. Add quite a lot more spice. At least Double.
And why would you ever need Julienne the potatoes. And add garam masala. A sprinkle of nuts and cilantro Also did not go amiss at the end.
This is not a good recipe. It's boring, bland and obviously not tested. You're going to need to add a lot of spices and substitute the water for something else. As a base recipe, I suppose it might be useful, but if you're going to make this double or triple the spices. Add garam masala. Use chicken broth. Use coconut milk. Better. Use your imagination, or you're wasting your vegetables here.
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