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.

No additional tips available.

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

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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.

Curried Potatoes, Cauliflower and Peas

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