I’m trying to change up flavors to make life interesting and this curry fits that desire. The recipe only calls for 1 tablespoon of curry powder but feel free to add more if you wish a more robust flavor. This recipe can be cooked easily in an Instant Pot or Crock Pot.
- 1 1/2 cups onion, (about one large onion) thinly sliced
- 3 teaspoons minced fresh ginger
- 2 to 3 tablespoons vegetable broth or wine
- 1 tablespoon curry powder
- 3 cloves of garlic, minced
- 4 cups cauliflower florets
- 1 1/2 pounds red potatoes, cubed
- 1 28-ounce can diced tomatoes or four cups fresh diced tomatoes
- 1 package frozen peas
- 1/2 cup chopped cilantro
- Salt to taste
- Saute onion and ginger with vegetable broth or wine in a dutch oven over medium heat. Cover and cook for 4 minutes.
- Reduce heat to low. Add curry powder and garlic and cook about a minute, stirring constantly.
- Add cauliflower, potatoes and tomatoes, reduce heat to low and cook until potatoes are tender.
- Add additional liquid as needed to keep mixture moist.
- The last 8 minutes before serving add in peas and cilantro.
- Serve with salad and bread, if desired.
Inspired by a recipe from “Prevent and Reverse Heart Disease” by Caldwell B Esselstyn, Jr., M.D.