Cauliflower and Potato Curry

Cauliflower and Potato Curry

1 medium cauliflower

2 medium potatoes

3 T coconut oil

1 t cumin 

1 teaspoon fresh ginger, chopped

½ t cayenne pepper (or less if you don’t want it spicy)

1 teaspoon turmeric powder

1 t salt

1 medum-size tomato, chopped

3/4 cup good quality yogurt or coconut milk

2 T fresh cilantro, chopped

1. Wash and cut cauliflower into medium-size florets.

2. Peel and cut potatoes into ½ inch cubes.

3. Heat oil on medium heat in a nonstick frying pan.

4. Add cumin seeds to the hot oil and fry for a few seconds. Stir in ginger, chili powder, and turmeric powder.

5. Reduce heat to medium-high. Add cauliflower, potatoes, and salt. Mix them well so the vegetables are coated with spices.

6. Cover and cook on medium heat, stirring occasionally. When cooked (potatoes should easily break with slight pressure), add tomatoes.

7. Cook another 2 minutes or until tomatoes become soft and liquid is absorbed.

8. Add yogurt and warm through.

9. Sprinkle with cilantro and serve hot with basmati rice.