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 flavor and bright yellow color. Add a 15 1/2-ounce can of rinsed and drained chickpeas to the potato mixture about 10 minutes before the cooking time is up for more satisfying protein.
Ingredients
Canola oil
1 Tbsp
Uncooked onion
1 medium, cut into thin wedges
Jalapeño pepper
1 medium, cut into very thin rounds
Garlic
2 clove(s), minced
Fresh ginger
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
Table salt
½ tsp
Uncooked potato
1 pound(s), all-purpose variety, scrubbed and cut into 1-inch chunks
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
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.