Cauliflower and Potato Curry

Adapted from Classic Indian Cooking.

1 small head of cauliflower
3 russett potatoes
1/2 cup oil
1 small onion chopped
1 clove of garlic minced
1 teaspoon cumin seeds
1 teaspoon cumin powder
2 tablespoons ground coriander
1/4 to 1 teaspoon red pepper flakes
1 teaspoon turmeric
1 to 2 teaspoons grated ginger
1 cup finely chopped tomatoes (fresh or canned)
2 to 3 cups of chicken broth
Optional:   Add a cup of frozen peas a few minutes before serving. 
Fresh chopped coriander (Same as cilantro)

Break cauliflower into about 1 1/2 inch pieces.  Peel the potatoes and
cut into 1 1/2 to 2 inch pieces

Heat the oil over medium heat and when hot add the onions and saute
until golden, add garlic and  cumin seeds. Cook for a minute or two.  
Do not burn. Add the rest of the spices. Stir and add the potatoes and
the cauliflower. Toss with the spices and cook for a few minutes and
then add the grated ginger, tomatoes and chicken broth.  Cover and
simmer until the vegetables are tender. (add peas if using) Turn off heat  and add chopped  
coriander (cilantro leaves)





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