Reply #10: Here's another easy one to try

[LiberalEsto]

Cauliflower, pea and potato curry

You'll need
1 head of cauliflower
2 or 3 potatoes
1 cup (more or less) of frozen peas
1 clove of garlic, minced
chopped onion, if desired
1 or 2 tablespoons of oil (I use olive oil)
curry powder (1 teaspoon to 1 tablespoon, depending on taste)
salt to taste (maybe 1 teaspoon)
optional: red pepper flakes, cumin seeds, fresh cilantro leaves, freshly squeezed lemon
Cooked rice

I usually microwave the unpeeled potatoes until they are almost done to save time, but you can also boil them, peeled or unpeeled.

Boil a pot of water.
Break up the cauliflower into pieces and place in the boiling water for 5 minutes.
Drain the cauliflower.

Cut the partly-cooked cauliflower and potatoes into bite-sized chunks.

Heat the olive oil in a very large pan or wok. Add the onion, garlic, curry powder and, if using, red pepper and cumin seeds. Let them heat up a bit but not brown. Add the cauliflower and stir to coat with the seasonings. Then add the potato and continue stir-frying for maybe 5 minutes. Finally, add the peas and about 1 cup of water, stir, cover the pan, lower it to a simmer and let it cook gently for however long it takes for the cauliflower to be just tender. Maybe 15-20 minutes, maybe longer.

Serve over cooked rice, topped with a spoonful of plain yogurt, a squeeze of lemon, and /or chopped cilantro leaves.