Curried Potatoes, Cauliflower and Peas Recipe

Name: Curried Potatoes, Cauliflower and Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbs. olive oil; 2 Tbs. grated fresh ginger; 2 medium-sized serrano chiles, seeded and chopped; 3 cloves garlic, minced; 1 medium-sized onion, chopped; 1 large shallot, minced; 2 1/2 lb. small red-skinned potatoes, unpeeled and cut into 1/4-inch-thick slices (about 5 cups); 1 medium-sized head cauliflower, broken into florets (about 6 cups); 1/2 cup mirin; 1 1/2 cups frozen peas, thawed; 1 tsp. Madras curry powder; 1 tsp. ground cumin; 1/4 cup chopped fresh cilantro; Juice of 1 lime (3 Tbs.); 1 cup boiling vegetarian chicken stock; 1 1/2 Tbs. Bragg Liquid Aminos

Servings: persons

1 Tbs. olive oil
2 Tbs. grated fresh ginger
2 medium-sized serrano chiles, seeded and chopped
3 cloves garlic, minced
1 medium-sized onion, chopped
1 large shallot, minced
2 1/2 lb. small red-skinned potatoes, unpeeled and cut into 1/4-inch-thick slices (about 5 cups)
1 medium-sized head cauliflower, broken into florets (about 6 cups)
1/2 cup mirin
1 1/2 cups frozen peas, thawed
1 tsp. Madras curry powder
1 tsp. ground cumin
1/4 cup chopped fresh cilantro
Juice of 1 lime (3 Tbs.)
1 cup boiling vegetarian chicken stock
1 1/2 Tbs. Bragg Liquid Aminos

1
Spray a Dutch oven or skillet with olive oil cooking spray, add olive oil and heat over medium-high heat for 1 minute.
2
Add ginger, chiles, garlic, onions and shallot, and cook for 3 minutes.
3
Add potatoes, and cook, stirring frequently, for 8 minutes, or until browned and softened.
4
Add cauliflower, and cook for 3 minutes, stirring occasionally.
5
Reduce heat to low, and add mirin.
6
Stir in peas, curry powder, cumin, cilantro, lime juice, stock and Bragg Liquid Aminos.
7
Stir to mix thoroughly, and cook for 10 minutes, or until potatoes are cooked through and liquid is reduced to about 1/2 cup.
8
Remove from heat, and serve.

679

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 Tbs. olive oil, 2 Tbs. grated fresh ginger, 2 medium-sized serrano chiles, seeded and chopped, 3 cloves garlic, minced, and more.

Yes, Curried Potatoes, Cauliflower and Peas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Curried Potatoes, Cauliflower and Peas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions