Potato Cauliflower Curry
15 ingredients
5 steps
Ingredients
- 1 head cauliflower, broken into florets
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 1 green bell pepper, finely diced
- 4 garlic cloves, minced
- 1 teaspoon fresh ginger, minced
- 1 1/2 teaspoons cumin
- 2 tomatoes, seeded and diced
- 1/4 teaspoon curry powder
- 6 small red potatoes, quartered
- 1 cup vegetable broth
- 12 ounces fresh spinach, torn in pieces
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne
- 1/2 cup peas
Directions
-
1In a large saucepan of boiling water, cook the cauliflower until crisp-tender; about 3 minutes. Drain, rinse under cold running water and drain again.
-
2In a casserole dish, heat oil. Add onion and cook over medium heat until the onion is lightly browned; 4-5 minutes.
-
3Add the green pepper and garlic and cook until the pepper is softened; 2-3 minutes. Add ginger, cumin and curry powder and cook, stirring 1-2 minutes.
-
4Add tomatoes, cauliflower, potatoes and broth. Cover and cook over medium heat until the potatoes are tender; 12-15 minutes. Add additional broth or water if the mixture becomes too dry.
-
5When potatoes are cooked, stir in spinach, peas, salt and cayenne. Cook until the spinach is just wilted, about 2 minutes. Serve hot.
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