Curried Potatoes Cauliflower and Peas
Curried Potatoes Cauliflower and Peas Recipe from India
Introduction
Curried Potatoes Cauliflower and Peas is a flavorful and aromatic dish that combines the earthy flavors of potatoes and cauliflower with the vibrant spices of curry powder and cumin. This vegetarian dish is perfect for a cozy night in or a special dinner with friends and family.
History
This recipe is inspired by traditional Indian cuisine, where curries are a staple dish. The combination of potatoes, cauliflower, and peas is a classic one in Indian cooking, as these vegetables are readily available and provide a hearty and satisfying meal.
Ingredients
- 1 tbsp olive oil
- 2 tbsp grated fresh ginger
- 2 medium-sized serrano chiles, seeded and chopped
- 3 cloves garlic, minced
- 1 medium-sized onion, chopped
- 1 large shallot, minced
- 2.5 lb (1.13 kg) small red-skinned potatoes, unpeeled and cut into 0.25 inch-thick slices (about 5 cups)
- 1 medium-sized head cauliflower, broken into florets (about 6 cups)
- 0.5 cup mirin
- 1.5 cups frozen peas, thawed
- 1 tsp Madras curry powder
- 1 tsp ground cumin
- 0.25 cup chopped fresh cilantro
- juice of 1 lime (3 tbsp)
- 1 cup boiling vegetarian “chicken” stock
- 1.5 tbsp Bragg Liquid Aminos
How to prepare
- 1. Spray a Dutch oven or skillet with olive oil cooking spray and add olive oil. Heat over medium-high heat for 1 minute.
- Add ginger, chiles, garlic, onions, and shallot. Cook for 3 minutes.
- Add potatoes and cook, stirring frequently, for 8 minutes or until browned and softened.
- Add cauliflower and cook for 3 minutes, stirring occasionally. Reduce heat to low and add mirin.
- 2. Stir in peas, curry powder, cumin, cilantro, lime juice, stock, and Bragg Liquid Aminos. Stir to mix thoroughly and cook for 10 minutes or until potatoes are cooked through and liquid is reduced to about 0.5 cup.
- Remove from heat and serve.
Variations
- Add chickpeas or tofu for added protein.
- Use different curry powders or spices for a unique flavor profile.
Cooking Tips & Tricks
Make sure to cut the potatoes and cauliflower into uniform pieces to ensure even cooking.
- Adjust the amount of curry powder and cumin to suit your taste preferences.
- Feel free to add other vegetables such as carrots or bell peppers for added color and flavor.
Serving Suggestions
Serve the Curried Potatoes Cauliflower and Peas with steamed rice or naan bread for a complete meal.
- Garnish with additional fresh cilantro and a squeeze of lime juice for added freshness.
Cooking Techniques
Stir-frying the vegetables helps to develop their flavors and textures.
- Simmering the dish in stock helps to infuse the vegetables with flavor.
Ingredient Substitutions
Use regular potatoes instead of red-skinned potatoes.
- Substitute broccoli for cauliflower if desired.
Make Ahead Tips
This dish can be made ahead of time and reheated before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Presentation Ideas
Serve the Curried Potatoes Cauliflower and Peas in a colorful bowl or on a decorative platter. - Garnish with a sprinkle of paprika or toasted coconut for added visual appeal.
Pairing Recommendations
Pair this dish with a refreshing cucumber raita or a side of mango chutney.
- Serve with a glass of chilled lassi or a spicy chai tea.
Storage and Reheating Instructions
Store leftovers in the refrigerator for up to 3 days.
- Reheat in the microwave or on the stovetop until heated through.
Nutrition Information
Calories per serving
250
Carbohydrates
- Total Carbohydrates: 45g
- Dietary Fiber: 7g
- Sugars: 7g
Fats
- Total Fat: 4g
- Saturated Fat: 1g
- Trans Fat: 0g
Proteins
- Protein: 6g
Vitamins and minerals
Vitamin C: 70% of daily value
- Vitamin A: 15% of daily value
- Iron: 10% of daily value
Alergens
This recipe is gluten-free and vegan-friendly.
Summary
This dish is a good source of carbohydrates, fiber, and vitamins. It is low in fat and calories, making it a healthy and nutritious meal option.
Summary
Curried Potatoes Cauliflower and Peas is a delicious and nutritious vegetarian dish that is perfect for a cozy night in or a special dinner with friends and family. With its aromatic spices and hearty vegetables, this dish is sure to become a favorite in your recipe repertoire.
How did I get this recipe?
The first time I saw this recipe, I was drawn to it like a magnet. It was a cold winter day, and I had just come home from a long day of work. As I entered the house, the aroma of spices and vegetables filled the air, making my stomach rumble with hunger. I followed the scent to the kitchen, where my dear friend Mrs. Patel was busy cooking up a storm.
Mrs. Patel was a wonderful cook, known in our neighborhood for her delicious Indian dishes. She had learned to cook from her own mother, who had passed down the family recipes through generations. I watched in awe as she effortlessly chopped vegetables, toasted spices, and simmered pots of curry on the stove.
On this particular day, Mrs. Patel was making her famous Curried Potatoes Cauliflower and Peas. The vibrant colors and aromatic spices of the dish drew me in immediately. I couldn't resist asking her for the recipe, and she graciously agreed to teach me how to make it.
As we cooked together, Mrs. Patel shared stories of her childhood in India, where she learned to cook from her mother and grandmother. She told me how each family had their own unique twist on traditional dishes, passed down from generation to generation. I listened intently, soaking up every bit of knowledge she shared with me.
After hours of chopping, stirring, and simmering, the Curried Potatoes Cauliflower and Peas was finally ready. Mrs. Patel ladled out steaming bowls of the fragrant curry, garnishing each one with fresh cilantro and a squeeze of lemon. I took my first bite and was immediately transported to a world of bold flavors and comforting spices.
From that day on, I was hooked on Mrs. Patel's Curried Potatoes Cauliflower and Peas. I made it for my family, friends, and anyone else who would listen. Each time I cooked the dish, I felt a connection to Mrs. Patel and her family, who had shared their culinary heritage with me so generously.
Over the years, I continued to perfect the recipe, tweaking it here and there to suit my own taste. I added a bit more spice, a touch of sweetness, and a sprinkle of love with each batch I made. And as I cooked, I could feel Mrs. Patel's presence in the kitchen, guiding me through each step of the process.
Now, whenever I make Curried Potatoes Cauliflower and Peas, I think of Mrs. Patel and the special bond we share through food. Her recipe has become a staple in my kitchen, a reminder of the power of tradition and the joy of sharing a meal with loved ones.
As I sit down to enjoy a bowl of the fragrant curry, I can't help but smile at the memories it brings back. Mrs. Patel's recipe has not only nourished my body but also my soul, filling me with a sense of warmth and connection that transcends time and space.
And so, I continue to cook and share Curried Potatoes Cauliflower and Peas with anyone who will listen, passing down the recipe and the stories behind it to future generations. For in each bite of this delicious dish, there is a taste of history, tradition, and the love that binds us all together.
Categories
| Cauliflower Recipes | Chicken Recipes | Curry Recipes | Indian Recipes | Lime Juice Recipes | Lime Recipes | Mirin Recipes | Pea Recipes | Potato Recipes | Red-skinned Potato Recipes |