| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Indian | 4 | Servings | ||
INGREDIENTS
| 1 | c | Cauliflower florets |
| 2 | md | Potatoes; peeled and cut in 1/2-in. cubes |
| 1 1/2 | c | Fresh or frozen peas |
| 1/2 | ts | Ground turmeric |
| 1 | ts | Ground cumin |
| 3/4 | ts | Cayenne pepper powder |
| 1 | ts | Ground coriander |
| 2 | ts | Canola oil |
| 1 1/2 | c | Finely chopped tomatoes |
| Salt to taste | ||
| Handful of fresh coriander leaves; chopped |
INSTRUCTIONS
Must be all the postings with great Indian recipes (and because the cauliflower in the local supermarket looked superb) that we had this dish tonight. As I remember, someone asked for more veggie Indian dishes, and this is veggie, low fat, and delicious. The amount of spices is up to you and your taste buds. Also, the recipe as given in the book is sort of skimpy for 4, so I tossed in more cauliflower, more peas, more potatoes, and double the amount of spices. Enjoy! Source: Indian Light Cooking, by Ruth Law Category: pareve veggie main dishes Preparation time: 45-60 min. (depends on how fast you can chop) Serves: 4 Cook the cauliflower, potatoes, and fresh peas, each separately, in boiling water until tender. Drain and set aside. Combine the turmeric, cumin, cayenne, and coriander powder in a small bowl. Heat the oil in a large non-stick skillet over moderate heat, and add the spices. Cook for a few seconds to release the flavors. Add the cauliflower, potatoes, peas, and tomatoes. Cook for a few minutes over medium to low heat, and add perhaps a 1/4-cup of water if needed. Cook a bit more until all is heated through, add salt and coriander leaves, and cook a few more minutes. Serve with rice and enjoy! Posted to JEWISH-FOOD digest Volume 98 #009 by Muriel Harris <harrism@omni.cc.purdue.edu> on Jan 6, 1998
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