CURRIED CAULIFLOWER, POTATOES AND PEAS
Provided by Marian Burros
Categories weekday, side dish
Time 30m
Yield 2 servings
Number Of Ingredients 16
Steps:
- Chop whole onion.
- Heat nonstick pan large enough to hold all the ingredients over high heat. Reduce heat to medium high; add oil, and stir in onion.
- Saute onion until it begins to brown and soften.
- Meanwhile, mince garlic and grate ginger, and add to onion as it cooks.
- Trim whole cauliflower, and cut head into bite-size pieces. Scrub potatoes, and cut into julienne strips.
- Stir the coriander, fennel, cumin, turmeric and hot red pepper into the onion, and cook for 30 seconds.
- Add the cauliflower, potatoes, water and tomato puree. Reduce heat to simmer; cover, and continue to cook until the vegetables are tender, about 5 minutes.
- A minute before the cauliflower and potatoes are done, stir in the peas, salt and pepper. Cover, and cook another minute.
Nutrition Facts : @context http, Calories 321, UnsaturatedFat 3 grams, Carbohydrate 64 grams, Fat 4 grams, Fiber 14 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 242 milligrams, Sugar 14 grams, TransFat 0 grams
SLOW COOKER LAMB CURRY WITH CAULIFLOWER, PEAS, AND POTATOES
These lamb shanks are simmered in coconut milk and premade Thai seasoned stock, with tomatoes, red curry powder, peas, carrots, and potatoes. Serve with basmati rice.
Provided by Thedoctor Inthetardis Withrose
Categories World Cuisine Recipes Asian Thai
Time 6h10m
Yield 8
Number Of Ingredients 10
Steps:
- Place lamb shanks, culinary stock, coconut milk, tomatoes, curry powder, red pepper, and salt together in the bottom of a slow cooker. Cook on High until lamb is tender and juices run clear when pierced with a knife, about 3 hours.
- Skim the fat off of the top of the mixture. Mix in cauliflower, potatoes, and peas. Switch to Low and cook until vegetables are tender, about 3 hours more. Remove lamb meat from bones. Return meat to the slow cooker; discard bones.
Nutrition Facts : Calories 371.4 calories, Carbohydrate 25.2 g, Cholesterol 66.9 mg, Fat 19.6 g, Fiber 5.7 g, Protein 25.7 g, SaturatedFat 12.8 g, Sodium 412.1 mg, Sugar 6.1 g
INDIAN SPICED CAULIFLOWER, POTATOES AND PEAS (GOBHI MATAR RASEDA
This is incredibly delicious, and super healthy. This is adapted from Julie Sahni's "Classic Indian Cooking". It has less salt and oil than the original and less liquid - this dish is traditionally served like a stew, but I like it more saucy. If you prefer a soup, just add 1 more cup of water. To make this a more protein rich vegetarian meal, it's yummy with a can of chickpeas added along with the tomatoes. For the potatoes, use 1 large or 2 small potatoes. You can serve with basmati rice, bread or just inhale it directly from the bowl. This makes 4 main dish portions, or 6-8 as a side dish.
Provided by Dre S
Categories Cauliflower
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut cauliflower into florets, approximately 1 1/2". Peel potato and cut into about 3/4" dice. Measure out the cumin powder, coriander, turmeric and cayenne into a small bowl and have it ready next to the stove.
- Heat oil in a large, deep skillet over medium heat. When the oil shimmers, add the cumin seeds and stir-fry for 20-30 seconds, until they brown.
- Add bowl of spices and stir-fry for a few seconds to mix them in with the oil, then add in the cauliflower and potatoes. Stir the vegetables around for 5-8 minutes, until they are thoroughly coated with the seasonings and starting to sear a bit.
- Add the tomatoes and stiry-fry another 3 minutes until the sauce starts to thicken.
- Add salt and boiling water, stir a few times and then cover the skillet.
- Reduce heat and simmer, covered, until vegetables are tender - about 15-25min.
- When tender, uncover and add the frozen peas. Stir in and simmer an additional 3 minutes.
- Turn off heat and serve sprinkled with chopped fresh cilantro.
Nutrition Facts : Calories 262.5, Fat 12, SaturatedFat 1.6, Sodium 1274, Carbohydrate 34.8, Fiber 9.3, Sugar 7.3, Protein 8.4
CAULIFLOWER, PEAS AND POTATO (SPICY)
Make and share this Cauliflower, peas and potato (Spicy) recipe from Food.com.
Provided by ChrisMnn
Categories Curries
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Cut cauliflower into small florets.
- Peel potatoes and cut into quarters (medium potatoes) and whole if using baby.
- Pour oil into a saucepan and set over a moderate heat and add the mustard seeds, ajmoh and sesame seeds.
- Put a lid on the saucepan.
- The mustard seeds will start popping when heated and once they have stopped.
- Add the vegetables and toss a few times.
- add garlic, ginger pulp and all the spices and salt.
- Toss again.
- Add 1/4 pint of water and cook on a moderate heat for about 20 minutes.
- Serve garnished with fresh corriander.
Nutrition Facts : Calories 325.6, Fat 6.2, SaturatedFat 0.9, Sodium 398.4, Carbohydrate 60.4, Fiber 14.2, Sugar 10.5, Protein 12.7
INDIAN POTATOES, PEAS AND CAULIFLOWER
Provided by Prem K. Singh
Categories Potato Side Sauté Vegetarian Quick & Easy Cauliflower Fall Healthy Vegan Potluck Bon Appétit Massachusetts
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Heat oil in large nonstick skillet over medium heat. Add potatoes and ginger; sauté until potatoes are lightly browned, about 3 minutes. Mix in cauliflower, then salt, turmeric, chili powder and paprika; sauté 5 minutes. Add 1/2 cup water; cover and simmer until vegetables are tender, about 5 minutes. Add peas and simmer 2 minutes. Season with salt and pepper.
More about "cauliflower peas and potatoes recipes"
CAULIFLOWER, POTATO, AND PEA CURRY RECIPE - QUICK FROM …
From foodandwine.com
5/5
- In a large deep frying pan, heat the oil over moderate heat. Add the coriander, cumin, turmeric, and red-pepper flakes and stir. Add the cauliflower and potatoes and cook, stirring frequently, until the vegetables start to soften, about 5 minutes.
- Add the tomatoes, 1/4 cup of the cilantro, the water, and the salt. Bring to a simmer, reduce the heat to low, and cook, covered, until the vegetables are tender, about 15 minutes. Stir in the peas and the remaining 1/4 cup cilantro and cook, covered, until the peas are tender, about 2 minutes longer.
CAULIFLOWER SOUP WITH PEAS AND POTATO - HEALTHY FOOD …
From healthyfood.com
CAULIFLOWER, PEAS, AND POTATOES IN A THIN GRAVY – ALOO …
From swatisani.net
CAULIFLOWER, POTATO AND PEAS SABJI RECIPE - BBC FOOD
From bbc.co.uk
Cuisine IndianCategory Main CourseServings 4
SESAME CAULIFLOWER STEAKS WITH TAHINI DRESSING RECIPE - BBC FOOD
From bbc.co.uk
CAULIFLOWER & POTATO CURRY (WITH GREEN PEAS) - YOUTUBE
From youtube.com
60 EASY AND TASTY LEEK CAULIFLOWER RECIPES BY HOME COOKS
From cookpad.com
SLOW COOKER LAMB CURRY WITH CAULIFLOWER, PEAS, AND POTATOES …
From stage.element.allrecipes.com
KRIPALU RECIPE: CURRIED CAULIFLOWER, POTATOES, CHARD, AND PEAS
From kripalu.org
ALOO GOBI MATAR (CAULIFLOWER POTATO PEAS CURRY) - CARAMEL TINTED …
From carameltintedlife.com
CAULIFLOWER POTATO SOUP WITH PEAS - RUNNING ON REAL FOOD
From runningonrealfood.com
CURRIED SHRIMP, POTATO, CAULIFLOWER AND PEAS - INSPIRED CUISINE
From inspiredcuisine.ca
POTATO, PEA & CAULIFLOWER CURRY WITH COCONUT MILK & TOMATO …
From waitrose.com
SPICED CAULIFLOWER, PEAS, AND POTATOES RECIPE - FOOD.COM
From food.com
CAULIFLOWER, POTATO, AND PEA CURRY - VEGETABLE CURRY RECIPES
From delish.com
WHAT TO SERVE WITH FISH STICKS – 45 BEST SIDE DISHES
From pantryandlarder.com
CAULIFLOWER AND POTATO CURRY RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love