Ingredients:
I head cauliflower cut in florets
4 medium yellow potatoes cut in bite size pieces
3 cloves garlic
2 tbsp fresh ginger chopped
1/2 red onion diced
2 tbsp curry powder
1 tsp garam masala
1/2 tsp smoked paprika
3 compari tomatoes diced
2 tbsp tomato paste
1/2 tsp salt
1 tsp oil
1/2 tsp ground coriander
1 tsp turmeric
2 cups water
1/2 cup frozen peas
Black pepper to taste
Cilantro to taste
Instructions
1. In a Wok or Large Saucepan, on medium heat oil and add garlic, onions and ginger and cook for 3 minutes until fragrant
2. Add Potatoes and cook for 10 minutes with the aromatics, stirring every 3 minutes so the potatoes begin to brown and the onions and garlic are getting toasty
3. Add the Cauliflower stir into the mix, season with salt and cook for 5 minutes without stirring so the cauliflower gets a little color
4. Add the curry powder, garam masala, coriander, turmeric, black pepper and smoked paprika and stir into the mix and let cook for 5 minutes
5. Add tomatoes, tomato paste and cook for 2-3 minutes so tomatoes begin to release their juices. Then add water, stir well and cover. Bring to a boil, stir then simmer until potatoes are fork tender about 10 more minutes.
6. Add in peas last to preserve their color and cilantro for garnish.
