Diet: Vegetarian, Dairy Free, Vegan
Fragrant basmati rice is the traditional complement to Indian flavors. Serve with naan bread and side of cucumber raita (chopped or shredded cucumbers with yogurt and mint)
SERVES: 4
Ingredients
- Vegetable oil – 2 TBSP
- Yellow onion, diced – 1 cup
- Cauliflower, cut into bite-sized florets – 1 pound
- Potatoes, peeled and cut into bite-sized cubes – 1 pound
- Water – ½ cup
- Tomatoes, diced – ¼ pound (about ½ cup)
- Jalapeno, seeded and minced – 1 TBSP
- Garlic, minced – 2 cloves
- Fresh ginger, peeled and minced – 1 TBSP
- Ground cumin – 1 ½ TSP
- Turmeric – 1 TSP
- Garam masala – 1 TSP
- Cilantro, minced – 2 TBSP
- Salt and black pepper to taste
Directions
1. In a large saucepan or a skillet with a lid, heat the vegetable oil over medium-high heat.
2. Sauté the onion for a few minutes and add the jalapeno, garlic, ginger, cumin and turmeric along with a pinch of salt. Sauté for 1-2 minutes more.
3. Add the potatoes, tomatoes and water. Cover and simmer 6-8 minutes.
Add the cauliflower, cover and simmer for another 20 minutes until the vegetables are tender.
4. Stir in the garam masala and cilantro and season with salt and pepper.
5. Serve with brown rice or white rice.
Recipe Notes
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