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Categories:
cauliflower potatoes red pepper vegetable oil cumin seeds salt onion garlic ginger ground cumin ground coriander turmeric cayenne paprika water sour cream
Viewed: 20 - Published at: 5 years agoIngredients
- 1 head of Cauliflower, cut into 3/4 inch florets
- 1 pound of Potatoes, peeled and cut into 1/2 inch cubes
- 1 medium red pepper, cubed
- 5 tbsp vegetable oil
- 1/2 tsp cumin seeds
- salt
- 1 medium onion, finely chopped
- 2 garlic clove, finely minced
- 2 tsp minced peeled fresh ginger
- 1 tbsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp cayenne
- 1 tbsp paprika
- 1 cup water
- 1/4 cup sour cream
Method
- Preheat oven to 475 degrees.
- Toss cauliflower and potatoes together on a large baking sheet with about 3 tbsp of vegetable oil, cumin seeds and season with salt. Roast on the top rack in your oven for about 20 minutes, turning once, or until the cauliflower begins to brown, and the potatoes are tender.
- While the cauliflower and potatoes are roasting, cook the onion, garlic and ginger in a large skillet with the remaining 2 tbsp of vegetable oil over medium heat, stirring frequently, until the onions turn translucent. Add your spices: cumin, coriander, tumeric, cayenne and paprika and cook for approximately 2 minutes. Stir in water and bring to a boil. Add roast cauliflower and potatoes and cubed peppers. Cook covered for about 5 additional minutes. Turn off heat and add the sour cream, stirring gently to combine.
- Serve over steamed white or brown rice.
