Ingredients

The following ingredients have 2 Servings
  • 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 curry powder
  • 1/2 teaspoon cayenne
  • 1 teaspoon salt
  • 3 tablespoons canola oil
  • 3 tablespoons water

Instruction

  • 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.