Cauliflower and potato curry

 Ingredients

  • Cauliflower

  • 2 or 3 Russet Potatoes

  • 1/2 cup Dried split peas

  • 2 Big tomatoes (or 3 Roma tomatoes)

  • 1 Chili pepper (optional, skip if you don't want it to be spicy)

  • Oil

  • Curcuma, Salt

  • Indian 5 spices: Cumin, Mustard, Fennel, Fenugreek, Black caraway (If you do not have all, just use whatever you have)

  • Fresh cilantro (optional)

Procedure

  1. Put split peas in a bowl, add water to 2cm above peas, put in microwave for 4 minutes till water is boiling. Let the bowl set aside. 
  2. Cut potato to wedges
  3. Cut 1/3 or 1/4 of cauliflower to small chunks. The total volume of cauliflower is about the same as potato. 
  4. Add 2 TBSP of oil to a big pot, add cauliflower, stir till the cauliflower is browned. Add 1 tsp of curcuma, keep stir till well mixed. Take cauliflower out into a bowl.
  5. Add potatoes to the same pot, stir fry till potatoes are slightly browned. Add oil to the pot if the pot is dry. Add a pinch of curcuma if potatoes did not get enough curcuma to turn yellow. Take potatoes out into a bowl.
  6. Mix 1/2 tsp of each of the Indian 5 spices in a container.
  7. Dice tomatoes.
  8. Remove some water from split peas so that the water is 1 cm above the peas.
  9. Add 2 TBSP of oil to the pot and heat up the oil. Add Indian 5 spices. Stir till seeds start to pop (you will smell the fragrance).
  10. Add tomato and stir till it is soft, about 1 minute.
  11. Add cauliflower, potato, and split peas. Add 1 tsp salt. Mix. 
  12. Put the lid on the pot, bring to a boil, and reduce flame to keep simmering. Cook till veggies are soft, about 30 minutes. 
  13. Add chopped cilantro.
  14. Remove lid, use high flame to reduce liquid.
  15. Check taste, add salt if needed. Serve.


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