Indian-spiced potatoes with cauliflower
1 medium, cut into thin wedges
1 medium, cut into very thin rounds
2 medium clove(s), minced
1 Tbsp, minced peeled fresh
2 tsp, preferably black
2 tsp, plus additional for serving
1 pound(s), all-purpose variety, scrubbed and cut into 1-inch chunks
½ head(s), small, small size, cut into 1-inch florets (about 3 cups)
Plain fat free yogurt
- 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.
- 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.
- Per serving: 1 1/4 cups potato mixture and 2 tablespoons yogurt