Ingredients
- 2 tsp. grated fresh ginger
- 2 cloves garlic, finely chopped
- 2 tsp. coriander
- 2 tsp. cumin
- ½ tsp. turmeric
- 1 cup water, divided
- 2 Tbsp. canola oil
- 1 serrano pepper, minced
- 1 cauliflower head, cut into small florets
- 2 russet potatoes, peeled and cubed
- ½ cup tomatoes, diced
- ½ tsp. salt
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Instructions
- Mash ginger, garlic, coriander, cumin, and turmeric into a paste. Combine paste with half the water.
- Warm oil over medium-high heat in a large pot. Add pepper and spice paste. Cook, stirring frequently, until paste thickens (3-4 minutes).
- Add cauliflower, potatoes, and tomatoes, stirring to coat with spice mixture. Add the remaining water and salt. Cover and cook over medium heat until vegetables are just tender (10-15 minutes).
- Remove lid and continue to cook, uncovered, until cauliflower and potatoes are fully tender (5 minutes).