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one green planet

This is an adapted Indian recipe. It’s delicious alongside some sautéed greens, or with another curry dish, like Masoor Dal.

Chile-Garlic Potatoes and Cauliflower With Turmeric [Vegan]

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Calories

448

Serves

4

Ingredients

  • 10-12 small whole red, or yellow waxy, potatoes
  • 1 head of fresh cauliflower
  • 2 tablespoons light olive oil
  • 1 teaspoon mustard seeds, preferably brown
  • 1 teaspoon whole cumin seeds
  • 1/2 teaspoon ground turmeric
  • 5 large garlic cloves, chopped
  • 1 fresh green chili, thinly sliced
  • 1/2 cup canned crushed tomatoes
  • 1/2 teaspoon salt, to taste
  • 3-4 tablespoons chopped cilantro leaves

Preparation

  1. Cook the potatoes whole, in the skins, in a pot of boiling water for 20 minutes or until tender. Drain and soak in cold water for 20 minutes, and then halve or quarter (depending on size) to make 1.5-inch chunks. They should be about the same size as the cauliflower florets.
  2. While the potatoes are cooking/cooling, cut the cauliflower into 1-inch florets and blanch in a saucepan of boiling salted water for 3 minutes. Take care not to overcook the cauliflower, or it will be mushy and lose its nutrient content. Drain and soak in ice water to prevent further cooking. Drain again.
  3. Heat oil in skillet over medium heat. Add cumin seeds and mustard seeds and cook, stirring, for 3 minutes. Remove from heat, add garlic and chiles, and return to medium-low heat. Cook, stirring, until garlic is a light brown.
  4. Stir in turmeric and add potatoes, cauliflower, and tomatoes. Add salt, increase heat to medium. Cook, stirring, until vegetables are thoroughly mixed with spices and heated throughout.
  5. Add cilantro. Stir, remove from heat, and serve immediately.

Nutritional Information

Total Calories: 1791 | Total Carbs: 324 g | Total Fat: 28 g | Total Protein: 52 g | Total Sodium: 1337 g | Total Sugar: 36 g Per Serving: Calories: 448 | Carbs: 81 g | Fat: 7 g | Protein: 13 g | Sodium: 334 mg | Sugar: 9 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

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Ramey Newell

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Ramey Newell is a photographer, graphic designer, and writer who lives in Colorado. She is passionate about ethical food production practices and companion animal rescue/rehabilitation. She also works for Global Greengrants Fund, a non-profit organization committed to building a just and sustainable world in which all people live with dignity and in harmony with the environment. Ramey spends her free time exploring wild places, climbing rocks, and traveling with her partner and three furry "children."

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