Sunday, June 22, 2014

Cauliflower and Potato Curry

Posting this week from a wonderful teaching gig at Yale, where the food is great, and I've been eating a lot more french fries than I do at home. It's made me think I don't have enough recipes here that include potatoes, so here's a delicious potato curry.

This is mostly from the BBC's Good Food section, slightly adapted.

Cauliflower and Potato Curry

splash of oil (such as canola)
1 onion chopped
1-inch piece of ginger, sliced thin
3 garlic cloves, sliced thin
1/2 t red pepper flakes 
1/2 t turmeric
1 t cumin
1 t curry powder
2-3 chopped tomatoes, or half a 14-oz can
1 bag frozen cauliflower defrosted, or 1 head cut into florets
2 potatoes
lemon juice

Pierce potatoes several times with fork, put on a plate and microwave for about 4 minutes, until almost done. Split and set aside to cool, then cut into chunks.

Sautee onion in oil with a big pinch of salt until it just starts to brown. Add ginger, garlic and spices to pan and cook just until they become fragrant, a minute or so. Add potatoes, tomatoes and cauliflower and cook over low heat until everything is soft. Salt to taste. Squeeze lemon juice and sprinkle cilantro over.

"Lux et Veritas"

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