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Cauliflower and Potato Curry

Ingredients

2 tablespoons	olive oil olive oil Options Extravagonzo Infused Olive Oil Price: $19.99
1 medium	onion, thinly sliced
2 teaspoons	fresh ginger, finely minced
1-1/2 tablespoons	curry powder
1/4 teaspoon	turmeric
2 cloves	garlic, minced
4 cups	cauliflower florets
4 medium	red-skinned potatoes, rough chopped
1 cup	crushed tomatoes in thick puree
1/4 teaspoon	salt salt Options RSVP Marble Dual Bin Salt Keeper Price: $24.95 Berard Olive Wood Salt Keeper Price: $49.95 Olde Thompson Acrylic Salt & Pepper Millls & Shaker Set, Himalayan Pink Salt Price: $34.95 Alaea Hawaiian Sea Salt Price: $9.95 View More
1/2 cup	fresh cilantro, chopped

Cooking Instructions

Heat oil in large pan over medium-high heat. Add onion and ginger, cover, and cook for 3 minutes. Add curry powder and garlic, and cook 30 seconds, stirring often. Add cauliflower and potatoes, and cook for 5 minutes, stirring often, until they start to soften. Add tomatoes, 1/4 c cilantro, 1/2 c water, and salt. Simmer, reduce heat, and cook, covered for 15 minutes, until vegetables are tender. Stir in remaining cilantro and cook, covered, for 2 more minutes. Serve alone or over rice.