LAZY CURRIED CAULIFLOWER AND POTATOES
Time: <1 hour
Amount: A lot

INGREDIENTS:

• 1 onion, chopped fine
• 1 clove garlic, smashed
• 2 tbsp vegetable oil
• 3 potatoes, cut in 1” cubes
• 1 tsp cumin
• 1 tsp salt
• 1 cup white vinegar
• 3 tbsp curry paste
• 1 head of cauliflower, cut into florets
• 2 cups frozen peas

DIRECTIONS:

1. In a 350 degree oven, bake the potato cubes that have been sprinkled with the cumin for 20-30 minutes until cooked through.
2. In a large pan, saute the garlic and onion in the oil on medium-high heat until they start to brown.
3. Add the vinegar. Stir.
4. Add the curry paste. You have to do this before you put the other stuff in the pan because it’s pretty hard to incorporate into the mix; you’ll mash up the other stuff if you add it too late.
5. Add the potatoes, salt, and cauliflower to the pan. Cook on medium for 10 or so minutes, stirring often. If the mixture gets too dry, add water.
6. Throw the peas in, stir, and take off the heat. Allow to sit for about five minutes before serving; this will allow the peas time to cook into the sauce without getting too mushy.

I serve this with bolani and some protein. Here I’ve cooked chicken in a little oil with some tandoori powder and a bell pepper. I super love this simple combination.

If you’re a little more adventurous, use this as a delicious filling for veggie samosas: the cauliflower will give the potatoes a meatier texture that will keep people coming back for more.