Cauliflower and Potato Curry

[Guest guest]

I love Indian food. I love everything about it - the fragrant

spices, the versatility, the comfort of it. I'm also a huge fan

since Indian cuisine includes quite a lot of stand alone high-

powered vegetarian dishes.

One of my favorite Indian spices is curry, and I don't think I've

had a curry yet that I don't like. This recipe is adapted from one

in the current edition of Vegetarian Times, and is a fairly quick

and easy dish to prepare.

The finished dish can be seen at http://28cooks.blogspot.com

 

Cauliflower and Potato Curry

 

2 tsp olive oil

1 1/4 c onion, thinly sliced

2 tsp fresh ginger, finely minced

1 tbsp + 1 tsp curry powder

1/4 tsp turmeric

2 cloves garlic, minced

4 c cauliflower florets

3-4 medium red-skinned potatoes, peeled and diced

1 c canned crushed tomatoes in thick puree

1/4 tsp salt

1/2 c fresh cilantro, chopped

 

Heat oil in large pan over medium-high heat. Add onion and ginger,

cover, and cook for 3 minutes. Add curry powder and garlic, and cook

30 seconds, stirring often. Add cauliflower and potates, and cook

for 5 minutes, stirring often, until they start to soften. Add

tomatoes, 1/4 c cilantro, 1/2 c water, and salt.

Simmer, reduce heat, and cook, covered for 15 minutes, until

vegetables are tender. Stir in remaining cilantro and cook, covered,

for 2 more minutes.

Serve alone or over rice.

 

Enjoy!

Christiane