Indian-Spiced Cauliflower, Potatoes, and Peas

Name: Indian-Spiced Cauliflower, Potatoes, and Peas
Yield: Serves 4 to 6
Ingredients: 3 tbsp. canola or other neutral oil; 3 dried small red chiles such as prik haeng or chile de árbol, stemmed and seeded; 1 bay leaf; 1½ tsp. kosher or fine sea salt; 5 quarter-size slices fresh ginger, peeled and minced; 4 garlic cloves, minced; 1 tbsp. peeled and minced fresh turmeric; 1½ cups/360 ml. canned crushed tomatoes in thick purée; 1 cup/240 ml. water; 1½ lb/680 g white boiling potatoes, peeled and cut into 1-in/2.5-cm cubes; 2 lb/910 g head cauliflower, trimmed, cored, and cut into 2-in/5-cm florets; 1 tsp. ground coriander; 1 tsp. ground cumin; ½ tsp. Freshly ground pepper; ½ cup/30 g chopped fresh cilantro; 1 cup/140 g frozen green peas, thawed

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Roots

By Diane Morgan

Published 2012

About

Serve this classic Punjabi recipe as a vegetarian main course or as a hearty side dish. Ground turmeric can be substituted for the fresh, but the nuanced sour-sweet, savory flavor of fresh turmeric really blossoms when sautéed in the oil, adding more depth and complexity to the vegetables.

Ingredients

3 tbsp. canola or other neutral oil
5 quarter-size slices fresh ginger, peeled and minced
4

Side dish
Main course
Spicy
Gluten-free
Vegan

Method

In a large, deep sauté pan with a tight-fitting lid, warm the oil over medium heat and swirl to coat the pan bottom. Add the ginger, garlic, and turmeric and sauté, stirring constantly, until the garlic turns light brown, about 1 minute. Add the dried chiles, bay leaf, salt, coriander, cumin, and pepper and sauté until the spices are fragrant, 2 minutes longer.