A perfect spring side, lunch, or meatless dinner! Locally grown cauliflower and potatoes are infused with robust Indian spices, garlic, and fresh ginger. Then topped off with delicate snow peas, for a dish that is packed with flavor and beautiful colors! Can be served alone or with rice or naan.

Prep time: 15 mins
Cook time: 30 mins
Serves 4
$7.00 ($1.75 per serving)

We Provide:
Recipe Card & Instructions
1 tsp. curry powder
1 tsp. ground turmeric
1 tsp. ground cumin
2/3 cup onion, chopped
2 cups potatoes, chopped into 1 inch pieces
2 cups cauliflower, chopped into 1 inch pieces
1 carrot, sliced
1 tsp. ginger, minced
3 oz. snow peas

You Provide:
2 Tbsp. vegetable oil
1 tsp. dried thyme
1/4 tsp. cayenne pepper
1 tsp. salt
1 clove garlic, minced
1.5 cups vegetable or chicken broth

1. Heat oil in a deep skillet over medium heat. Stir in curry powder, ground turmeric, ground cumin, dried thyme, salt, red cayenne pepper, and chopped onion. Cook until onions are translucent, about 4-5 minutes. Then add garlic and cook for 1-2 more minutes.

2. Add potatoes and broth to the pan. Stir well and bring to a boil. Reduce heat to a simmer, cover and cook until potatoes are almost done, about 15-20 minutes.

3. Add cauliflower, carrot, and ginger to the pan. Cook uncovered until the cauliflower is tender, about 5-10 minutes. Add the snow peas and simmer 2-3 more minutes.

4. Remove pan from heat. If there is still a lot of liquid in the pan, drain it into a separate pot, and boil until it reduces down to a thicker sauce. Return sauce to the pan with the veggies. Add salt and pepper to taste.



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