Cauliflower, Potato & Pea Curry
- Number of Servings: 4
Ingredients
In a large deep frying pan, heat the oil over moderate heat. Add the coriander, cumin, turmeric, and red-pepper flakes and stir. Add the cauliflower and potatoes and cook, stirring frequently, until the vegetables start to soften, about 5 minutes.
Add the tomatoes, 1/4 cup of the cilantro, the water, and the salt. Bring to a simmer, reduce the heat to low, and cook, covered, until the vegetables are tender, about 15 minutes. Stir in the peas and the remaining 1/4 cup cilantro and cook, covered, until the peas are tender, about 2 minutes longer.
Serving Size: 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user LORILIPS.
1/4 cup cooking oil 1 tablespoon ground coriander 1 1/2 teaspoons ground cumin 1/2 teaspoon turmeric 1/4 teaspoon dried red-pepper flakes 1 medium head cauliflower (about 1 pound), cut into large florets (about 4 cups) 1 1/2 pounds boiling potatoes (about 4), peeled and cut into 1 1/2-inch pieces 1 cup canned crushed tomatoes in thick puree 1/2 cup chopped cilantro 1/2 cup water 1 teaspoon salt 1 cup frozen petite peas
In a large deep frying pan, heat the oil over moderate heat. Add the coriander, cumin, turmeric, and red-pepper flakes and stir. Add the cauliflower and potatoes and cook, stirring frequently, until the vegetables start to soften, about 5 minutes.
Add the tomatoes, 1/4 cup of the cilantro, the water, and the salt. Bring to a simmer, reduce the heat to low, and cook, covered, until the vegetables are tender, about 15 minutes. Stir in the peas and the remaining 1/4 cup cilantro and cook, covered, until the peas are tender, about 2 minutes longer.
Serving Size: 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user LORILIPS.
Nutritional Info Amount Per Serving
- Calories: 287.9
- Total Fat: 14.4 g
- Cholesterol: 0.0 mg
- Sodium: 857.0 mg
- Total Carbs: 32.7 g
- Dietary Fiber: 13.7 g
- Protein: 9.1 g
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