Daily Vegan Lunch for 26 January, 2013: Fat-Free Cauliflower-Potato Curry

Fat-free cauliflower potato curry


1 cup water
1.5 cups raw cauliflower, chopped
1.5 cups Yukon gold potatoes, pre-cooked in the microwave
1/2 an onion, chopped (about 1 cup)
1 15 ounce can tomato sauce or puree

OPTIONAL: 1/4 – 3/4 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon garam masala
1/4 teaspoon turmeric
1/4 teaspoon coriander
3 cloves fresh garlic

Salt and pepper to taste

In a large pan over medium-high heat, saute onion and cauliflower. You are actually braising them, which means steaming them in a fry pan. Meanwhile, stab 2-3 small potatoes with a fork and put them in the microwave for 3 minutes. Keep cooking the potatoes a minute at a time until they seem soft. Chop the potatoes on a cutting board and add them to the cauliflower mixture. Make a well in the center of the vegetables, turning the heat down if necessary to medium. Add the spices in the well you’ve made, but don’t let them burn. Add the tomato sauce and garlic and heat through. Add salt and pepper to finish.

I ate this on a bed of wilted organic spinach and millet (it is all about millet right now) though it would be even better over jasmine or basmati rice.

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