Curried Cauliflower, Potatoes and Peas

1. 1

   Chop whole onion.

2. 2

   Heat nonstick pan large enough to hold all the ingredients over high heat.

3. 3

   Reduce heat to medium high; add oil, and stir in onion.

4. 4

   Saute onion until it begins to brown and soften.

5. 5

   Meanwhile, mince garlic and grate ginger, and add to onion as it cooks.

6. 6

   Trim whole cauliflower, and cut head into bite-size pieces.

7. 7

   Scrub potatoes, and cut into julienne strips.

8. 8

   Stir the coriander, fennel, cumin, turmeric and hot red pepper into the onion, and cook for 30 seconds.

9. 9

   Add the cauliflower, potatoes, water and tomato puree.

10. 10

    Reduce heat to simmer; cover, and continue to cook until the vegetables are tender, about 5 minutes.

11. 11

    A minute before the cauliflower and potatoes are done, stir in the peas, salt and pepper.

12. 12

    Cover, and cook another minute.

* Per serving · 4 servings · Values may vary.

No additional tips available.