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| Home>Indian>Sauteing> Cauliflower, Potato, and Pea Curry |
 Method:Sauteing
1. Formula
- 1/4 cup cooking oil
- 1 tablespoon ground coriander
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon dried red pepper flakes
- 1 medium head cauliflower, cut into large florets
- 1 1/2 pounds boiling potatoes, peeled and cut into 1 1/2-inch pieces
- 1 cup canned crushed tomatoes in thick puree
- 1/2 cup chopped cilantro
- 1/2 cup water
- 1 teaspoon salt
- 1 cup frozen petite peas
2. Nutrition Information
- Calories: 347 kcal
- Carbohydrates: 48 g
- Dietary Fiber: 11 g
- Fat: 14 g
- Protein: 9 g
- Sugars: 6 g
Please avoid eating too much Fat and Calories to keep fit and lose your weight.
3. Directions
- In a large deep frying pan, heat the oil over moderate heat. Add the coriander, cumin, turmeric, and red-pepper flakes and stir. Add the cauliflower and potatoes and cook, stirring frequently, until the vegetables start to soften, about 5 minutes.
- 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.
4. Remark
Our version of this curry, a favorite combination of vegetables in India, unites cumin, coriander, turmeric, and red-pepper flakes. Fresh cilantro provides an herbal note. Serve the curry as a generous side dish or with rice for a meatless main dish.
Notes: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.
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( From:Food ) |
( read Cauliflower, Potato, and Pea Curry ) |
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