Curried Cauliflower & Potatoes
with Green Peas
This one-pot Indian-inspired dish doesn't rely on curry powder alone for punch. We've amped up the flavor profile with extra coriander, cumin, and Thai chili for bite. The best part? You'll have just one pan to clean by the end of the recipe. Oh, and another bonus - leftovers taste even better the next day.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Cauliflower
12 ounce
Yukon Gold Potatoes
4 ounce
Peas
1 bunch
Cilantro
1 can
Crushed Tomatoes
unit
Yellow Onion
1 tablespoon
Curry Powder
1 unit
Chili Pepper
1 teaspoon
Coriander
1 teaspoon
Cumin
Nutrition Values
Utensils
Instructions
Cut the cauliflower into bite-sized florets. Cut the potatoes into 1/2-inch pieces. Peel, halve, and thinly slice the onion. Coarsely chop the cilantro. Thinly slice the Thai chili.
Heat 1 tablespoon olive oil in large, tall-sided pan over medium heat. Add the onion and season with salt and pepper. Cook for about 5 minutes, until softened. Add the coriander, cumin, curry powder, and as much Thai chili as you dare. Cook, stirring, for 30 seconds, until fragrant.
Add the cauliflower and potatoes and cook, stirring, for another 5 minutes until veggies begin to soften. Season with salt and pepper.
Add 1 cup of water and 1 cup crushed tomatoes to the pan. Season with salt and pepper. Bring to a boil, then reduce to a simmer and cook, covered for about 15 minutes, until potatoes and cauliflower are tender. HINT: If you need more liquid to cover the cauliflower, add additional crushed tomatoes or water.
Add the peas and half the cilantro to the pan and cook for 2 minutes to heat through. Taste and season with salt and pepper.
Garnish with remaining cilantro and enjoy! Did You Know? India has one of the most creative vegetarian cuisines out there! A large percentage of its population sticks to a vegetarian or vegan diet.