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Indian-Spiced Peppers, Cauliflower and Potatoes

Dana Reinhardt
平均 : 3.7 (7票)あなたの評価 : なし

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


  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.



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