Photo of Indian-spiced potatoes with cauliflower by WW

Indian-spiced potatoes with cauliflower

4
4
1
SmartPoints® value per serving
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 flavor and bright yellow color.

Ingredients

Canola oil

1 Tbsp

Uncooked onion(s)

1 medium, cut into thin wedges

Jalapeño pepper(s)

1 medium, cut into very thin rounds

Garlic clove(s)

2 medium clove(s), minced

Ginger root

1 Tbsp, minced peeled fresh

Mustard seed

2 tsp, preferably black

Cumin seeds

2 tsp, plus additional for serving

Ground coriander

1½ tsp

Ground turmeric

½ tsp

Uncooked potato(es)

1 pound(s), all-purpose variety, scrubbed and cut into 1-inch chunks

Uncooked cauliflower

½ head(s), small, small size, cut into 1-inch florets (about 3 cups)

Plain fat free yogurt

½ cup(s)

Instructions

  1. Heat 2 teaspoons oil in medium heavy nonstick skillet over medium-high heat. Add onion and cook, stirring occasionally, until softened and lightly browned, about 5 minutes. Add remaining 1/2 teaspoon 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 4- or 5-quart slow cooker. Add onion mixture and stir until combined well. 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 tablespoons yogurt

Notes

Add a 15 1/2-ounce can of rinsed and drained chickpeas to the potato mixture about 10 minutes before the cooking time if up for more satisfying protein and no additional SmartPoints.