Curried Potatoes With Cauliflower and Peas |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From Vegetarian Times - Jan/Feb 2011. You can substitute vegetable oil for the ghee. Serve with rice. Ingredients:
2 teaspoons ghee or 2 teaspoons butter, melted |
1 (10 ounce) package diced onions (2 cups) or 1 large onion, chopped (2 cups) |
4 garlic cloves, minced |
2 teaspoons fresh ginger, minced |
1 1/2 teaspoons curry powder |
1 teaspoon ground cumin |
1 teaspoon brown mustard seeds |
1/2 teaspoon ground turmeric |
6 yukon gold potatoes, cut into 1/2-inch pieces |
1 head cauliflower, cored and cut into 1-inch pieces |
1/2 cup water |
1 teaspoon sugar |
1 cup frozen peas, thawed |
Directions:
1. Heat ghee in pressure cooker over medium heat. Add onions and cook 2 to 3 minutes, or until softened. Stir in garlic, ginger, curry powder, cumin, mustard seeds, and turmeric, and saute 2 minutes. Add potatoes, cauliflower, sugar and 1/2 cup water.
2. Close pressure cooker and bring up to high pressure. Cook 5 minutes.
3. Release pressure with quick-release button, or transfer pressure cooker to sink and run cool water over rim to release pressure.
4. Stir peas into cauliflower mixture and season with salt and pepper, if desired. Serve hot or at room temperature.
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