Indian-spiced potatoes with cauliflower
2½ tsp(s), divided
1 medium, cut into thin wedges
1 medium, cut into very thin rings
2 clove(s), medium, minced
1 tbsp(s), minced, peeled
2 tsp(s), preferably black, plus more for garnish
2 tsp(s), plus more for garnish
1 pound(s), scrubbed and cut into 1-inch chunks
1 head(s), small, (about 3 cups), cut into 1-inch florets
Plain fat free Greek yogurt
- In a medium heavy nonstick skillet over medium-high heat, warm oil. Add onion and cook, stirring occasionally, until softened and lightly browned, about 5 minutes. Add remaining 1/2 tsp oil. Stir in jalapeño, garlic, ginger, mustard seeds, cumin seeds, coriander, and turmeric; cook, stirring constantly, until spices are toasted and fragrant, about 1 minute. Remove skillet from heat and stir in salt.
- Combine potatoes and cauliflower in a 4- or 5-qt slow cooker. Add onion mixture and stir until well combined. Cover and cook until vegetables are fork-tender, about 2 hours on High, gently stirring after 1 hour to prevent vegetables from sticking to insert. Divide evenly among 4 bowls. Top each serving with yogurt, mustard seeds, and cumin seeds.
- Per serving: 1 1/4 cups potato mixture and 2 tbsp yogurt