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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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from VT April 2006, as shown on 28 Cooks blog Ingredients:
2 tsp olive oil |
1 1/4 cup onion, thinly sliced |
2 tsp ginger, finely minced |
1 3/10 tbsp curry powder |
1/4 tsp turmeric |
2 cloves garlic, minced |
4 cup cauliflower florets |
3 medium potatoes, peeled and diced |
1 cup tomatoes, crushed in thick puree |
1/4 tsp salt |
1/2 cup cilantro, chopped |
Directions:
1. Heat oil in large pan over medium-high heat. Add onion and ginger, cover, and cook for 3 minutes. Add curry powder and garlic, and cook 30 seconds, stirring often. Add cauliflower and potates, and cook for 5 minutes, stirring often, until they start to soften. Add tomatoes, 1/4 c cilantro, 1/2 c water, and salt.
2. Simmer, reduce heat, and cook, covered for 15 minutes, until vegetables are tender. Stir in remaining cilantro and cook, covered, for 2 more minutes.
3. Serve alone or over rice.
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