Title: Cauliflower and Potatoes
Categories: Vegetable Potato Side Lowfat Ethnic
Yield: 4 Servings
| 1 | | Head cauliflower |
| 3 | | Waxy potatoes, peeled and |
| | | Diced |
| 2 | c | Veg broth or water |
| 1 | lg | Onion |
| | | Good quality curry powder to |
| | | Taste |
| | | Salt/pepper to taste |
| 1/4 | c | Frozen peas |
Cut the cauliflower into florets. Saute the onion in some of the broth
unitl transparent in a large dutch oven. Add the rest of the broth and
about 1 T curry powder. Mix well, then add the potatoes and cauliflower.
Boil (covered) then turn down heat to medium low and cook until potatoes
are tender. Adjust seasonings, adding more curry powder or salt/pepper to
taste. Just before serving add the frozen peas and stir well. Serve over
hot basmati rice.