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Cauliflower, Potato, and Pea Curry

Source: Quick from Scratch - Herbs
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Rating: 4   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  30 Minutes
  Serves 4
Our version of this curry, a favorite combination of vegetables in India, unites cumin, coriander, turmeric, and red-pepper flakes. Fresh cilantro provides an herbal note. Serve the curry as a generous side dish or with rice for a meatless main dish.
RECIPE INGREDIENTS
1/4 cup canola oil
1 tablespoon ground coriander
1 1/2 teaspoons ground cumin
1/2 teaspoon turmeric
1/4 teaspoon dried red pepper flakes
1 medium head cauliflower (about 1 pound), cut into large florets (about 4 cups)
1 1/2 pounds boiling potatoes (about 4), peeled, cut into 1 1/2-inch pieces
1 cup canned crushed tomatoes in thick puree
1/2 cup chopped fresh cilantro
1/2 cup water
1 teaspoon salt
1 cup frozen petite peas
Cauliflower, Potato, and Pea Curry Recipe at Cooking.com
DIRECTIONS
In a large deep frying pan, heat the oil over moderate heat. Add the coriander, cumin, turmeric, and red-pepper flakes and stir. Add the cauliflower and potatoes and cook, stirring frequently, until the vegetables start to soften, about 5 minutes.


Add the tomatoes, 1/4 cup of the cilantro, the water, and the salt. Bring to a simmer, reduce the heat to low, and cook, covered, until the vegetables are tender, about 15 minutes. Stir in the peas and the remaining 1/4 cup cilantro and cook, covered, until the peas are tender, about 2 minutes longer.


Variation


If you like, you can add three tablespoons dried unsweetened coconut to the curry. Put it in at the same time as the peas.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Veggie Skillet Dinners
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 323
Sodium: 701mg
Fiber: 9g
Carbohydrates, Total: 44g
Protein: 8g
% Cal. from Fat: 42%
Fat. Total: 15g
Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: Allison Reviewed: 11/22/2010
Good, Easy, but not too spicy
Cooked this last night and had over rice, was very good, but not as spicy as I thought it would be. Next time I will increase the spices listed half again as much, or maybe add curry spice. 1/4 cup oil is quite a lot to cook the cauliflower and potatoes in, can get away with less or pour off the extra. I used a hot pepper from the garden instead of the red pepper flakes, and I added a can of drained chick peas for protein, also used a couple tomatoes instead of the tomato paste. Will make again
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