Mom’s cauliflower-potato curry

This ridiculously simple, nutritious, no-oil curry, is my mom’s recipe. Full of fresh Indian flavors, quick to make and cooks in a single pot! Loved this curry as a kid, love it even more now, and I think you will love it too!

Ingredients

1 Tbsp cumin seeds

3 cups cauliflower florets

2 cups diced potatoes

2 large tomatoes

1 cup frozen peas

1 tsp ground turmeric

1 tsp ground cayenne

1 tbsp ground coriander

3 large garlic cloves, crushed

1 tbsp grated ginger

salt, to taste

2 tsp garam masala

fresh cilantro, chopped, for garnish
Serves 3-4
1. Add 1 tbsp cumin seeds to a large, deep skillet over medium-high heat & toast for about 1 minute, stirring often
2. Add about 3 cups of cauliflower florets, 2 cups of diced potatoes, 2 large tomatoes and 1 cup of frozen green peas
3. Stir in 1 tsp ground turmeric, 1 tsp ground cayenne, 1 tbsp ground coriander
4. Stir in 3 large crushed garlic cloves, 1 tbsp grated ginger & season with salt
5. Add about 1 1/2 cups of water
6. Reduce heat, cover and bring to a simmer for 12-15 minutes, stirring occasionally (until the potatoes/cauliflower are somewhat cooked through)
7. Remove the lid, mash a couple of potatoes cubes & cauliflower florets, let simmer for another 3-4 minutes. This gives the curry a wonderful consistency
8. Stir in 2 tsp garam masala
9. Sprinkle some freshly chopped cilantro
10. Serve over your favorite grain or with any flatbread of your choice with a wedge of lime