CURRIED CAULIFLOWER, POTATOES AND PEAS

Curried Cauliflower, Potatoes and Peas image

Provided by Marian Burros

Time 30m

Yield 2 servings

Number Of Ingredients 16

Previous Next

Ingredients

4 ounces whole onion or 3 ounces chopped, ready-cut onion (1 cup)
1 teaspoon olive oil
1 large clove garlic
Fresh or frozen ginger to yield 1 tablespoon, coarsely grated
1 pound whole cauliflower or 8 ounces ready-cut cauliflowerettes (3 to 3 1/2 cups)
12 ounces potatoes
1/2 teaspoon ground coriander
1/2 teaspoon fennel seed
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/4 teaspoon hot red pepper
1 1/2 cups water
1/2 cup no-salt-added canned tomato puree
1 cup peas
1/8 teaspoon salt
Freshly ground black pepper to taste

Steps:

Chop whole onion.
Heat nonstick pan large enough to hold all the ingredients over high heat. Reduce heat to medium high; add oil, and stir in onion.
Saute onion until it begins to brown and soften.
Meanwhile, mince garlic and grate ginger, and add to onion as it cooks.
Trim whole cauliflower, and cut head into bite-size pieces. Scrub potatoes, and cut into julienne strips.
Stir the coriander, fennel, cumin, turmeric and hot red pepper into the onion, and cook for 30 seconds.
Add the cauliflower, potatoes, water and tomato puree. Reduce heat to simmer; cover, and continue to cook until the vegetables are tender, about 5 minutes.
A minute before the cauliflower and potatoes are done, stir in the peas, salt and pepper. Cover, and cook another minute.

Nutrition Facts : @context http, Calories 321, UnsaturatedFat 3 grams, Carbohydrate 64 grams, Fat 4 grams, Fiber 14 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 242 milligrams, Sugar 14 grams, TransFat 0 grams