1 onion, chopped
1 tsp. cumin seeds, crushed
1/2 tsp. ground coriander
2 cloves garlic, minced
1 Tbsp. minced ginger root
1 serrano pepper, minced
2 large tomatoes, chopped
1 tsp. salt
1/2 tsp. tumeric
1 potato, peeled and cubed
1/2 head cauliflower, broken into florets
fresh cilantro and lime wedges to garnish
Spray nonstick skillet with nonstick cooking spray. Add onion, cumin seeds and coriander, and saute over medium-low to low heat 5 minutes, stirring occasionally. Add garlic, ginger and chile. Continue to saute until onions are browned, about 5 minutes.
Add tomatoes and simmer until a sauce forms, 10 to 15 minutes, stirring occasionally. Add salt and turmeric, stirring until blended. Stir in potato, then cauliflower. Bring to simmer, reduce heat to low, cover and simmer until potatoes and cauliflower are tender, about 30 minutes.
Check vegetables several times while cooking and stir. Vegetables should be tender, but not too soft.
Spoon into 2 serving dishes and sprinkle with cilantro. Garnish with lime wedges.
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