Curried Vegetables

These Curried Vegetables are a traditional side dish to Chicken Curry. Potatoes, cauliflower and peas in an aromatic blend if Indian spices, its spicy and so delicious!

Start with sauteing onions and garlic.

With Indian food, it's all about the spices. Turmeric is what makes that bright beautiful yellow color. Add about 1 tablespoon of turmeric to the onions.

Next, add about 1 tablespoon of cumin.

And Garam Masala, which is a a spicy aromatic blend of peppercorns, cardamon, cinnamon, cloves, coriander, nutmeg, turmeric and fennel seeds. The combination varies per household and family, so it's not the same blend every where you go.

Add a pinch of salt and cayenne pepper. Mom put more than a pinch of cayenne in here, it had a great kick to it!

Combine with the onions and garlic and let the spices slowly roast. The longer you let them roast the darker in color and more intense in flavors you'll get. Roast them about 4-5 minutes.

Throw in 3 cubed red potatoes and combine with the onion spice mixture.

Coat the potatoes well with the spices.

So that your spices don't start to burn, pour in a little water, just enough to wet the bottom of the pan.

Next, add the chopped cauliflower.

Coat the cauliflower well with the onion spice mixture.

Add about 1/2 cup water to the potatoes and cauliflower, put the lid on and lower the heat to a simmer. Cook for about 25-30 minutes. The longer the spices have to sit with the vegetables, the better, the flavors get richer. So like my mom does, she makes it at the same time as the chicken curry (about 6 hours before actual eat time) and then re-heats it right before serving.

About 15 minutes before serving, add the peas and simmer on low until warmed through. Season with salt, if needed.

A delicious side dish for any meal, even better with Ma's Chicken Curry and Poori's!

 

RECIPE

CURRIED VEGETABLES

Prep Time: 15 Minutes  Cook Time: 40 Minutes Difficulty: Easy Servings: 4

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 3 red potatoes, cubed
  • 1 head cauliflower, cut into 1" florets
  • 1 tablespoon turmeric
  • 1 tablespoon cumin
  • 1 tablespoon SplenDishes Garam Masala
  • pinch of cayenne pepper
  • 1/2 cup peas
  • pinch of salt

Directions:

Heat oil in large saute pan. Add onions and garlic. Add turmeric, cumin, garam masala, cayenne pepper and salt.

Roast spices, onions and garlic for about 4-5 minutes.

Add potatoes and coat well. Stir in about 1/4 cup of water, so the spices do not burn.

Add cauliflower and coat well with spices. Add 1/2 cup water, put lid on and lower heat to simmer.

Simmer for about 25-30 minutes. Add peas and cook another 10-15 minutes.

Serve alongside Chicken Curry, Rice and Poori's.

All these recipes and more can be found in Shonal's Kitchen, the Eclectic Home Chef.


Shonali T.
Shonali T.

Author

Originally from Sonoma County, Shonali's love of food began at a young age in her backyard “mud kitchen”. She published her first cookbook, Shonal’s Kitchen, The Eclectic Home Chef in 2007. She then began experimenting with different spices and started creating blends to cook with. In 2009, SplenDishes by Shonali was born and since then she has expanded her product line to carry gourmet sauces, spice blends, mustards, jams, jellies, chutneys and specialty items. You can find SplenDishes products at local farmers markets, on the shelves of local gourmet grocery stores and online at SplenDishes.com.



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