- 3 cups cauliflower florets separated into 1 inch pieces (about half a head of cauliflower)
- 2 cups potatoes peeled and cubed into 1/2 inch pieces (about 1 Russet potato)
- 3/4 cup frozen peas
- juice from half a lemon
- 3 teaspoons
- 1/2 teaspoon
- 1 teaspoon salt
- 3 tablespoons
- 3 tablespoons water
Heat cooking oil in a 3 quart saute pan over medium heat. Add the potato cubes, sautéing for a minute. Add the cauliflower and sauté for another minute. Then add the curry powder, cayenne powder, salt, and water. Stir well.
- Reduce the heat to medium-low. Cook covered with a lid until the cauliflower is soft and cooked through, about 10 minutes.
- Uncover the pan. Add peas. Turn the heat to medium-high. Cook and stir until the peas are cooked, about 2 minutes. The potato and cauliflower should look dry and nicely curried. Remove from heat. Squeeze lemon juice over the pan. Serve immediately.
NOTES & TIPS
This is a convenient one-pan/one-pot meal that is vegetarian, easy and fast to make, and full of bold flavors and spices. It takes about 15 minutes for prep work (chopping up the potato and cauliflower) and another 15 minutes for sautéing.