CURRIED CAULIFLOWER, POTATOES AND PEAS
Provided by Marian Burros
Categories weekday, side dish
Time 30m
Yield 2 servings
Number Of Ingredients 16
Steps:
- Chop whole onion.
- Heat nonstick pan large enough to hold all the ingredients over high heat. Reduce heat to medium high; add oil, and stir in onion.
- Saute onion until it begins to brown and soften.
- Meanwhile, mince garlic and grate ginger, and add to onion as it cooks.
- Trim whole cauliflower, and cut head into bite-size pieces. Scrub potatoes, and cut into julienne strips.
- Stir the coriander, fennel, cumin, turmeric and hot red pepper into the onion, and cook for 30 seconds.
- Add the cauliflower, potatoes, water and tomato puree. Reduce heat to simmer; cover, and continue to cook until the vegetables are tender, about 5 minutes.
- A minute before the cauliflower and potatoes are done, stir in the peas, salt and pepper. Cover, and cook another minute.
Nutrition Facts : @context http, Calories 321, UnsaturatedFat 3 grams, Carbohydrate 64 grams, Fat 4 grams, Fiber 14 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 242 milligrams, Sugar 14 grams, TransFat 0 grams
CURRIED POTATOES WITH CAULIFLOWER AND PEAS
From Vegetarian Times - Jan/Feb 2011. You can substitute vegetable oil for the ghee. Serve with rice.
Provided by Dominick and Amanda
Categories Curries
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- 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.
- Close pressure cooker and bring up to high pressure. Cook 5 minutes.
- Release pressure with quick-release button, or transfer pressure cooker to sink and run cool water over rim to release pressure.
- Stir peas into cauliflower mixture and season with salt and pepper, if desired. Serve hot or at room temperature.
Nutrition Facts : Calories 201.9, Fat 2.3, SaturatedFat 1.1, Cholesterol 3.7, Sodium 84.6, Carbohydrate 40.6, Fiber 6.8, Sugar 6.1, Protein 7.1
SLOW COOKER LAMB CURRY WITH CAULIFLOWER, PEAS, AND POTATOES
These lamb shanks are simmered in coconut milk and premade Thai seasoned stock, with tomatoes, red curry powder, peas, carrots, and potatoes. Serve with basmati rice.
Provided by Thedoctor Inthetardis Withrose
Categories World Cuisine Recipes Asian Thai
Time 6h10m
Yield 8
Number Of Ingredients 10
Steps:
- Place lamb shanks, culinary stock, coconut milk, tomatoes, curry powder, red pepper, and salt together in the bottom of a slow cooker. Cook on High until lamb is tender and juices run clear when pierced with a knife, about 3 hours.
- Skim the fat off of the top of the mixture. Mix in cauliflower, potatoes, and peas. Switch to Low and cook until vegetables are tender, about 3 hours more. Remove lamb meat from bones. Return meat to the slow cooker; discard bones.
Nutrition Facts : Calories 371.4 calories, Carbohydrate 25.2 g, Cholesterol 66.9 mg, Fat 19.6 g, Fiber 5.7 g, Protein 25.7 g, SaturatedFat 12.8 g, Sodium 412.1 mg, Sugar 6.1 g
CURRIED CAULIFLOWER AND POTATOES
This is a simple vegetarian curry dish that you can make as spicy or as mild as you like. Please feel free to experiment with the spices, or try different types curry powders to suit your taste.
Provided by Kozmic Blues
Categories Curries
Time 30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Peel potatoes and cut into cubes, about 1 inch.
- Place potatoes in bowl of water until ready to use.
- Place mustard seeds in a saucepan over medium heat, and cook until they begin to pop (1-2 minutes) Add the oil, onion, garlic and ginger and cook until onions begin to soften.
- Next add the spices cook until their fragrance intensifies.
- Keep stirring.
- Drain potatoes and add to pan along with the cauliflower florets.
- Stir well to coat everything with the spices.
- Add the cup of water and cook covered until the potatoes are just about tender, about 15 minutes.
- Season with salt and pepper.
- Next add the peas and cook uncovered until tender, and until most of the liquid is absorbed.
- (3-5 more minutes) Add chopped cilantro and serve.
Nutrition Facts : Calories 164.8, Fat 5.4, SaturatedFat 0.5, Sodium 35.7, Carbohydrate 26.1, Fiber 4.5, Sugar 4.4, Protein 4.7
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