Rate this recipe
4.6/5
(14 Votes)
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Ingredients
- 2 tablespoons vegetable oil
- 1 pound russet potatoes, peeled, cut into 1/2-inch pieces
- 1 tablespoon minced fresh ginger
- 4 cups cauliflower florets, cut into bite-size pieces
- 1/2 teaspoon salt
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/2 cup water
- 1/2 cup frozen peas, thawed
Details
Servings 4
Adapted from epicurious.com
Preparation
Step 1
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.
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