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Cauliflower and Potato Curry

Cauliflower and Potato Curry


2 tablespoons olive oil
1 medium onion, thinly sliced
2 teaspoons fresh ginger, finely minced
1-1/2 tablespoons curry powder
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chefs spice Options

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
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 cup cilantro, 1/2 cup 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.

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