Indian-spiced potatoes with cauliflower
1
Points®
Total time: 2 hr 20 min • Prep: 20 min • Cook: 2 hr • Serves: 4 • Difficulty: Easy
What makes this potato and cauliflower dish so fabulously fragrant? The mix of Indian spices, including turmeric for taste and bright yellow colour.
Ingredients
Canola oil
2½ tsp(s), divided
Onion
1 medium, cut into thin wedges
Jalapeño pepper
1 medium, cut into very thin rings
Garlic
2 clove(s), large, minced
Ginger root
1 tbsp(s), minced, peeled
Mustard seed
2 tsp(s), preferably black, plus more for garnish
Cumin seeds
2 tsp(s), plus more for garnish
Ground coriander
1½ tsp(s)
Ground turmeric
½ tsp(s)
Table salt
½ tsp(s)
Uncooked potato
1 pound(s), scrubbed and cut into 1-inch chunks
Uncooked cauliflower
1 head(s), large, (about 3 cups), cut into 1-inch florets
Plain fat free Greek yogurt
½ cup(s)
Instructions
1
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.
2
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.
3
Per serving: 1 1/4 cups potato mixture and 2 tbsp yogurt
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