21 April 2010

Cauliflower, potatoes, carrots and peas

... these are some of my favorite things..la la la...I was singing this for no apparent reason while cooking last night. Perhaps, happy to be back in the kitchen after a long hiatus.
Serves 4
1 head cauliflower, cut in florets
1 russet potato, peeled and cubed
2 smallish carrots, peeled and sliced
1 cup frozen peas
1 onion, diced
1 can fire roasted diced tomatoes
3 cloves of garlic
1 tbsp grated ginger
3-4 cloves
1 cup of chopped cilantro
1 tsp crushed red pepper
1/2 tsp turmeric
Salt to taste
1 tsp mustard seeds
1 tsp cumin seeds
  1. Heat a tbsp of oil in a skillet. Add garlic, mustard and cumin seeds. Cook until garlic is lightly browned.
  2. Add onions with salt. Cook until golden, about 5-6 mins.
  3. Add tomatoes, ginger, red pepper, turmeric and salt. Cook until tomatoes are cooked through and most of the water is cooked off, about 10 mins.
  4. Add potatoes and carrots with a tbsp of water. Lower heat to medium, cover and let cook until potatoes are closer to done but not completely done.
  5. Add cauliflower with 1/4 cup of water. Stir to combine, lower heat to a slow simmer, cover and cook until cauliflower is cooked through. About 20 mins.
  6. Add peas and cilantro. Cook for another 5 mins.
  7. Enjoy!

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