Serves 3 people or 2 people generously as a side dish
Ingredients:
- 1 Tbsp coconut oil or regular vegetable oil
- 1 tsp mustard seeds
- Optional – 1 sprig Curry leaves (you can find fresh or frozen curry leaves in an ethnic Indian grocery store)
- 3 small potatoes, washed and cubed
- 1 medium cauliflower, washed and cut into bite-sized florets and pieces (don't waste the stem)
- 1/2 cup frozen green peas
- 1 tsp organic turmeric powder (I buy mine from the spice bin at Whole Foods)
- 1 tsp red chili powder / cayenne powder
- Salt to taste
- 4 Tbsp grated coconut (you can find freshly grated coconut in an ethnic Indian grocery store in the frozen foods section - alternately, use dried unsweetened shredded coconut)
Method:
- Heat the oil in a pan on medium heat and add the mustard seeds
- When the mustard seeds start sputtering, lower the heat and add the curry leaves if using
- Add the cubed potatoes and toss to coat in oil. Then sprinkle a few drops of water and close with a lid
- After about 5 minutes, add the cauliflower and frozen peas, then add turmeric, toss and cover with a lid
- It may take another 10 minutes for the cauliflower and potatoes to cook. But test after around 7 mins to make sure the vegetables are not over-cooked by inserting a sharp knife through a small piece of potato.
- Once the vegetables have cooked, add the red chili powder and salt to taste and mix
- Switch off the heat
- If you are using frozen coconut, add it to the pan, close with a lid and allow it to thaw in the heat of the pan and then mix. If using dried shredded coconut, simply mix it in
- Enjoy hot as a side with rice