indian potatoes, peas and cauliflower


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Servs: 4

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  • add   1 tablespoon minced fresh ginger
  • add   4 cups cauliflower florets, cut into bite-size pieces
  • add   2 tablespoons vegetable oil
  • add   1/2 cup frozen peas, thawed
  • add   1/2 teaspoon salt
  • add   1 pound russet potatoes, peeled, cut into 1/2-inch pieces
  • add   1/2 teaspoon ground turmeric
  • add   1/4 teaspoon chili powder
  • add   1/4 teaspoon paprika
  • add   1/2 cup water


  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.