3.29.2009

Cauliflower, Green Peas and Potatoes In a Spicy Herb Sauce


I like this recipe usually in the fall or winter, nice warm feeling. And today after all this lovely snow we were hit with, I thought we needed a nice warm dinner.

I cooked this for the family I nannied for. So, I am not sure who to give credit for this recipe.
We'll just say from the kitchen of LH...(it might have come from Cooking Light)


  • 1 small head cauliflower
  • 3 medium sized potatoes
  • 1/2 cup light vegetable oil
  • 2 tsp cumin seeds
  • 1 tsp ground cumin
  • 2 Tbs ground coriander
  • 1 tsp turmeric
  • 1/2-1 tsp. cayenne pepper (or to taste)
  • 1 1/2 cups shelled fresh green peas, or 1 ten ounce package frozen peas, defrosted
  • 3/4 C canned tomato puree
  • 4 tsp. Kosher salt
  • 3 cups boiling water


1. Wash cauliflower in running cold water. Break or cut it into about 1 1/2-inch pieces.

2. Peel potatoes and cut each into bite size pieces.

3. Measure out all spices and place them, and all the veggies next to the stove.

4. Heat the oil over medium-high heat in a deep heavy-bottomed pan. When the oil is hot, add the cumin seeds, and fry until they turn dark brown (about 20 seconds). Add cumin powder, coriander, turmeric, and cayenne pepper all at once. Stir for a moment and immediately add cauliflower, potatoes, and fresh green peas. (If you are using frozen peas, do not add them yet). Fry, stirring constantly, until the vegetables begin to sear a bit (about 5 minutes). Add tomatoes (or puree) and continue frying until the puree thickens (about 3 minutes). Add 3 cups boiling water along with the salt. Reduce heat and simmer vegetables, covered, until they are tender and cooked through(about 15-20 minutes). If you are using frozen peas, add them now, and continue cooking for an additional 5 minutes. Turn off heat. Check for salt add more if needed. Serve over rice.

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