Indian Spiced Cauliflower and Potatoes

Cauliflower, raw, 2 cup
Baked Potato (baked potatoes), 2 cup
Olive Oil, 2 tbsp
Cumin seed, 0.5 tsp
Salt, 0.5 tsp
Onions, raw, 1 cup, chopped
Garlic, 3 cloves
Jalapeno Peppers, 0.5 pepper
Ginger, ground, 1 tbsp
Cumin (ground), 1 tsp
Coriander, ground, 0.5 tsp
Turmeric, ground, 0.25 tsp
Pepper, red or cayenne, 0.25 tsp
Water, tap, 0.5 cup (8 fl oz)

1 Put oven rack in upper third of oven and place a shallow baking pan on rack
2 Preheat oven to 475 F
3 Toss cauliflower and potatoes together in a bowl with 1 tablespoon oil, cumin seeds, and1/4 teaspoon salt
4 Spread in hot baking pan and roast, stirring occasionally, until cauliflower is tender and browned in spots and potatoes are just tender, about 20 minutes
5 While vegetables are roasting, cook onion, garlic, jalapeno, and ginger in remaining 1 tablespoon oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until very soft and beginning to turn golden, 8 to 10 minutes
6 Add ground cumin, coriander, turmeric, cayenne, and remaining 1/2 teaspoon salt and cook, stirring constantly, 2 minutes
7 Stir in water, scraping up any brown bits from bottom of skillet, then stir in roasted vegetables
8 Cook, covered, stirring occasionally, 5 minutes

Number of Servings: 4

Recipe submitted by SparkPeople user UR2LOVEIT.