Cauliflower, Potato, and Pea Curry

Name: Cauliflower, Potato, and Pea Curry
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 454 grams medium head cauliflower (about , cut into large florets (about 4 cups); 118 milliliters chopped cilantro; 59 milliliters cooking oil; 1 Tbsp ground coriander; 2 teaspoons ground cumin; 237 milliliters frozen petite peas; 680 grams boiling potatoes (about 4), peeled and cut into 1 1/2-inch pieces; 0 teaspoons dried red-pepper flakes; 1 teaspoon salt; 237 milliliters canned crushed tomatoes in thick puree; 1 teaspoons turmeric; 118 milliliters water

You can never have too many Indian recipes, so give Cauliflower, Potato, and Pea Curry a try. This recipe makes 4 servings with 293 calories, 9g of protein, and 15g of fat each. This recipe covers 25% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free and vegan diet. A mixture of cauliflower, ground cumin, turmeric, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

In a large deep frying pan, heat the oil over moderate heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the coriander, cumin, turmeric, and red-pepper flakes and stir.

Ingredients you will need

Coriander

Turmeric

Pepper

Cumin

Add the cauliflower and potatoes and cook, stirring frequently, until the vegetables start to soften, about 5 minutes.

Ingredients you will need

Cauliflower

Vegetable

Potato

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.

Ingredients you will need

Vegetable

Cilantro

Tomato

Water

Peas

Salt

Variation: If you like, you can add three tablespoons dried unsweetened coconut to the curry. Put it in at the same time as the peas.

Ingredients you will need

Unsweetened Coconut

Curry Powder

Peas

Wine Recommendation: Go for your favorite full-bodied, full-flavored white wine. A California chardonnay, for example, won't be wiped out by the curry's earthy and hot spices.

Ingredients you will need

White Wine

Spices

Curry Powder

Wine

Equipment

Frying Pan

Ingredients

Servings:

454grams

medium head cauliflower (about , cut into large florets (about 4 cups)118milliliters

chopped cilantro 59milliliters

cooking oil 1Tbsp

ground coriander 2teaspoons

ground cumin 237milliliters

frozen petite peas 680grams

boiling potatoes (about 4), peeled and cut into 1 1/2-inch pieces 0teaspoons

dried red-pepper flakes 1teaspoon

salt 237milliliters

canned crushed tomatoes in thick puree 1teaspoons

turmeric 118milliliters

water

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Dry Creek Vineyard Dry Chenin Blanc, Wine. Reviewers quite like it with a 5 out of 5 star rating and a price of about 15 dollars per bottle.