Indian-Spiced Peppers, Cauliflower and Potatoes

Tastes great served over basmati rice or warmed chickpeas, another South Asian favorite.

• 1½ lbs. Yukon Gold potatoes, peeled and cubed
• 1 lb. cauliflower, cut into 3/4 inch florets
• 6 Tbsp. canola oil
• 2 Maestro™ Sweet Bell Peppers, seeded and diced
• 1 Gusto™ Hot Pepper, seeded and finely chopped
• 1½ tsp. cumin seeds
• 1 tsp. fennel seeds
• ½ tsp. ground coriander
• 1 tsp. turmeric
• 1 tsp. kosher salt
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 Tbsp. ginger, peeled and finely chopped
• ½ cup water
• 1 cup small peas, cooked

Instructions

1. Preheat oven to 475ºF.
2. Preheat a shallow baking pan in oven.
3. Toss cauliflower and potatoes together in a bowl with half the canola oil, ½ tsp. cumin seeds and ½ tsp. salt. Spread in hot baking pan and roast, stirring occasionally, until cauliflower is tender and browned (about 20 minutes).
4. While vegetables are roasting cook onion, garlic, ginger, Gusto™ and Maestro™ peppers in remaining canola oil over medium heat, in a large skillet for about 5 minutes. Add remaining cumin, coriander, turmeric and fennel seeds and cook for another 5 minutes, stirring frequently. Add roasted potatoes, cauliflower, water and cook for 2 minutes.
5. Remove from heat and toss in cooked peas and season with remaining salt. Serve.