Potatoes, cauliflower and peas

4 servings

Ingredients

Quantity Ingredient
1 cup Cauliflower flowerets
2 mediums Potatoes -- peel & in 1/2\"
Cubes
10 ounces Frozen green peas
½ teaspoon Ground turmeric
1 teaspoon Ground cumin
¾ teaspoon Red pepper powder
1 teaspoon Ground coriander
2 teaspoons Canola oil
1½ cup Tomatoes -- finely chopped
Salt
2 tablespoons Coriander leaves -- chopped

Directions

Cook the cauliflower, potatoes and peas, separately, in boiling water until almost tender. Drain each vegetable and set aside to dry on paper towels. In a bowl combine the turmeric, cumin, red pepper powder and coriander. Heat the oil in large non-stick skillet over moderate heat. Add the spice mixture to the pan. Stir-fry for about 5 seconds to release flavors. Add the cauliflower, potatoes and peas, and stir fry until they are very lightly browned. Add the tomatoes and continue cooking over low heat for 1 to 2 minutes, crushing the tomatoes with the back of a spoon. Add about ¼ cup of water.

Reduce the heat to low. If using frozen peas, add at this point.

Cover and cook, stirring occasionally, for about 3 to 4 minutes or until the vegetables are tender. Add salt to taste. Garnish with coriander leaves. 158 calories and 3 grams fat.

Recipe By : Indian Cooking Light From: Meg Antczak Date: 07-31-95 (20:40) (159) Fido: Cooking

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