Monday, May 2, 2011

Meatless Monday, Indian Inspired Potato Cauliflower stew

It's been a week sinced I posted here. My apologies.  I've been on holiday, busy in the garden, or haven't been inclined. In fact,  I nearly didn't post tonight. But here you are the stew is simmering on the stove in the background.

It's a matter of checking the pantry and crisper, and seeing what you have on hand.  I have veggies, spices, and potatoes.

1 large onion, halved lengthwise and thinly sliced
1 tablespoon olive oil
2 teaspoons curry powder
1 teaspoon ground cumin
1/4 teaspoon Chhole masala
1/8 teaspoon ground red pepper
3 cups medium cauliflower florets
1 14-1/2-oz can diced tomatoes, juice and all
1.5  cups white potato, 1" cube
1.5  cups sweet potato, 1" cube
1.5 cups vegetable broth or water
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Hot steamed rice if desired.


Cook onion in hot oil over medium heat in a large saucepan until tender. About 5 minutes.

Add curry powder, cumin, masala, and red pepper. Cook and stir for about 1 minute, until very fragrant and spices are not dry.

Stir in broth, cauliflower, undrained tomatoes, potatoes, sweet potatoes, salt, and black pepper.

Bring to boiling; reduce heat. Cover.
Simmer, covered, until potatoes are tender, about 10 to 18 minutes . Time is not critical here.
Mash about 1/4 of the vegetable mixture.
Continue to simmer, uncovered until most of the liquid is evaporated.
If you get impatient (as I did), you can tighten up the sauce with a cornstarch slurry.

I served it with whole wheat pita,  plain yogurt and honey, and a little green chili pickle.

You could also serve the stew over rice.

Until next time, Eat Well & Keep Digging!

The Gastronomic Gardener
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  1. That looks pretty god for something just "thrown together" from the contents of your fridge.
    Do you make any of the Indian breads, like puri, paratha, naan etc?

  2. I"ve made skillet naan, I want to learn to make chipatis

  3. You need a Tava then... See my post(s) about tortillas. Chappatis are incredibly simple - just atta flour and water. But I think getting the tava at the right temperature is probably pretty important - as is knowing when it has reached that temperature. Trial-and-error is OK, when ingredients are cheap!

  4. One of my favorite uses of cauliflower is in an Indian inspired dish. Great recipe and I'll have to give it a try in our tandoor.


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