No one in my family thought they liked cauliflower, but we all loved it in this dish. Hearty and delicious, this curry tastes like comfort food, but it’s virtually fat free! It’s also very inexpensive and makes plenty for a family of four with leftovers.
-4-5 yukon gold potatoes, diced into 1/2 inch cubes
-1 head cauliflower, cored and sliced into florets
-1 onion, diced
-1 small can diced tomatoes
-1 jalepeno, or other hot pepper, cut in half and seeded
-3 cloves garlic, finely diced
-1 1/2 inch piece of ginger, finely diced or grated
-1/2 bunch cilantro, finely chopped, divided
-1 tsp cumin seeds
-1 tsp turmeric
-2 tsps garam masala
-1 cup frozen peas (optional, but yummy and adds protein!)
-salt to taste
-1 Tbsp vegetable or canola oil
-Naan or pita for serving
1. Heat the oil in a large dutch. Add the onions, jalepeno, and cumin seeds and cook over medium heat, stirring occasionally, until onions are translucent (not browned).
2. Add the turmeric and garam masala and stir frequently until spices are thoroughly integrated.
3. Add the ginger, garlic, and about 2/3 of the cilantro. Stir frequently to prevent the garlic from burning. Cook for about 2 minutes.
4. Add the can of tomatoes with their liquid and stir to combine. Add the cauliflower and potatoes and stir well to fully coat the vegetables in the curry. Salt to taste.
5. Add about half a tomato can of water (you may need to add more as you go; you want just enough so that the dish doesn’t look dry; not so much it looks like a soup). Cover and simmer, stirring occasionally, until potatoes and cauliflower are tender, about 30 minutes.
6. Curry can stand at room temperature for several hours. Just before serving, remove the jalepeno, reheat and stir in the frozen peas. Allow them to cook for just a minute or two. Stir in the remaining cilantro and serve with warm naan or pita.