Pakistani Curry With Potatoes and Cauliflower

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READY IN: 45mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash the cauliflower and break into florets.
  • Set aside.
  • Wash the potatoes, peel and dice.
  • Set aside.
  • Wash the tomatoes, dice and set aside.
  • In a large nonstick frying pan heat the oil over medium heat.
  • When the oil is hot, add the cumin seeds and heat for about 30 seconds.
  • Add the garlic and ginger and cook another 30 seconds.
  • Add the potatoes and stir to blend.
  • Add the ground coriander, cayenne, salt and turmeric and mix well, for about a minute.
  • Add the tomatoes and cook for 5 minutes, stirring occasionally.
  • Increase heat to high.
  • Add the cauliflower florets and cook for another 5 minutes, again stirring occasionally.
  • Add water, cover, reduce heat to medium or medium-low, and cook for 15 more minutes, until the vegetables are tender and most of the water is gone.
  • Stir once in a while.
  • Remove cover and add the peas.
  • Cook two more minutes and turn off heat.
  • Garnish with the cilantro.
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