When I saw this recipe online I just couldn’t resist! Perfect for the shorter, cooler days of fall, this is a richly spiced, robust meal of curried cauliflower and potatoes. Plus, it’s great to make on a grad student budget!
There’s a good mix of spices, but the whole dish overall is really quite simple. I get most of my uncommonly used spices at Whole Foods, where you can purchase them in bulk (e.g. in very small amounts), at a pretty good price. In addition to adding flavor, the tumeric dyes it a beautiful shade of yellow, so definitely do not skimp there!
Serves 4-6 with bread or rice
- ½ cup canola oil
- 2 medium russet potatoes, halved lengthwise and cut crosswise into 1 ½” pieces
- 1 large cauliflower (about 1 lb.) broken into medium-size florets
- 3 medium yellow onions, finely chopped
- 1 2″ piece ginger, peeled and cut into 1″ matchsticks
- 2 cans whole, peeled tomatoes, crushed
- 1½ tsp. ground coriander
- ½ tsp. cayenne
- ½ tsp. ground turmeric
- Kosher salt and freshly ground black pepper, to taste
- ½ cup frozen green peas
- ½ tsp. ground cumin
- ½ tsp. garam masala
- Heat oil in a 12″ skillet over medium-high heat; add potatoes, and cook, turning as needed, until browned all over and barely cooked through, about 12 minutes. Using a slotted spoon, transfer potatoes to paper towels to drain; set aside.
- Add cauliflower to oil, and cook, turning as needed, until browned all over and barely cooked through, about 10 minutes; transfer to paper towels to drain, and set aside.
- Return skillet to medium-high heat; add onions, and cook, stirring, until lightly browned, about 12 minutes. Add ginger, and cook, stirring, until onions are slightly darker, about 2 minutes.
- Add tomatoes, and cook, stirring, until caramelized, 4–6 minutes.
- Add coriander, cayenne, turmeric, and salt and pepper, and cook until fragrant, about 1 minute.
- Add potatoes, cauliflower, peas, and 1 tbsp. water, stir to combine, and cover skillet. Cook until potatoes and cauliflower are cooked through, about 5 minutes.
- Remove from heat; stir in cumin and garam masala.