Curried Potatoes, Cauliflower and Peas
Red potatoes are firm, smooth and moist, adding balance to the texture and spice of the dish.
Ingredients
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1 tablespoon olive oil
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2 tablespoons grated fresh ginger
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2 medium-sized serrano chiles, seeded and chopped
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3 cloves garlic, minced
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1 medium-sized onion, chopped
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1 large shallot, minced
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2 1/2 pounds small red-skinned potatoes, unpeeled and cut into 1/4-inch-thick slices (about 5 cups)
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1 medium-sized head cauliflower, broken into florets (about 6 cups)
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1/2 cup mirin
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1 1/2 cups frozen peas, thawed
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1 teaspoon Madras curry powder
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1 teaspoon ground cumin
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1/4 cup chopped fresh cilantro
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Juice of 1 lime (3 tablespoons)
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1 cup boiling vegetarian "chicken" stock
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1 1/2 tablespoons Bragg Liquid Aminos
Directions
1.
Spray a Dutch oven or skillet with olive oil cooking spray, add olive oil and heat over medium-high heat for 1 minute. Add ginger, chiles, garlic, onions and shallot, and cook for 3 minutes. Add potatoes, and cook, stirring frequently, for 8 minutes, or until browned and softened. Add cauliflower, and cook for 3 minutes, stirring occasionally. Reduce heat to low, and add mirin.
2.
Stir in peas, curry powder, cumin, cilantro, lime juice, stock and Bragg Liquid Aminos. Stir to mix thoroughly, and cook for 10 minutes, or until potatoes are cooked through and liquid is reduced to about 1/2 cup. Remove from heat, and serve.
Nutrition information
Calories 115, Total Fat 2 g, Sodium 192 mg, Carbohydrate 37 g, Fiber 6 g, Protein 6 g, Sugars 10 g
Percent Daily Values are based on a 2,000 calorie diet
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