Skillet Vegetarian Curry

This recipe was originally posted way back in January 2011 [see original here]- but I am making it for dinner tonight so I thought I’d bring it up to the top just in case you may have missed it. It’s full of flavor and healthy – enjoy!!!
 here’s what you’ll need:

  • 1 large potato, peeled and cut into 1-inch pieces
  • 1 large sweet potato, peeled and cut into 1-inch pieces
  • 1 head cauliflower (3/4 lb.)
  • 3 tablespoons sweetened coconut flakes
  • 1 onion chopped
  • 1 1/2 tsp cumin
  • 1/2 tsp mustard seeds
  • 1 1/2 tsp coriander
  • 1/8 tsp ground red pepper
  • 2 tomatoes
  • 1 cup frozen peas, thawed

Combine potato, sweet potato and cauliflower in a large pot and cover with water.  Bring to a boil, then reduce heat and simmer for 8-10 minutes until the vegetables are tender.


Meanwhile, cook coconut over medium heat, stirring constantly until lightly browned (about 3 minutes). Transfer to small bowl and set aside.

In same skillet, heat oil over medium heat until hot. Add onion and cook about 5 minutes. Add mustard seeds, cumin, coriander and ground red pepper. Cover and cook, shaking skillet frequently, until onion is tender and lightly browned and seeds start to pop – 5 minutes longer.
Spoon cauliflower mixture into skillet. Add tomatoes, peas, salt and reserved cooking water. Heat through.
Serve over basmati rice sprinkled with cumin and salt.
Top with  fresh cilantro for serving.

Skillet Vegetarian Curry

Rating: 41

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serving Size: 4

Skillet Vegetarian Curry

Ingredients

  • large potato, peeled and cut into 1-inch pieces
  • 1 large sweet potato, peeled and cut into 1-inch pieces
  • 1 head cauliflower (3/4 lb.)
  • 3 tablespoons sweetened coconut flakes
  • 1 onion chopped
  • 1 1/2 tsp cumin
  • 1/2 tsp mustard seeds
  • 1 1/2 tsp coriander
  • 1/8 tsp ground red pepper
  • 2 tomatoes
  • 1 cup frozen peas, thawed

Instructions

  1. Combine potato, sweet potato and cauliflower in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 8-10 minutes until the vegetables are tender.
  2. Meanwhile, cook coconut over medium heat, stirring constantly until lightly browned (about 3 minutes). Transfer to small bowl and set aside.
  3. In same skillet, heat oil over medium heat until hot. Add onion and cook about 5 minutes. Add mustard seeds, cumin, coriander and ground red pepper. Cover and cook, shaking skillet frequently, until onion is tender and lightly browned and seeds start to pop- 5 minutes longer.
  4. Spoon cauliflower mixture into skillet. Add tomatoes, peas, salt and reserved cooking water. Heat through.
  5. Serve over basmati rice sprinkled with cumin and salt.
  6. Top with fresh cilantro for serving.
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  1. menu/life recap: the final stretch | She's the Bross - December 29, 2012

    [...] skillet vegetarian curry [...]

  2. “real” food recipes | She's the Bross - March 8, 2013

    [...] | spicy chicken rice bowls | chicken burgers with garlic-rosemary mayo*| four-cheese pizza*| skillet vegetarian curry | Ina’s mustard chicken salad | slow-cooker red curry beef | chicken sausage, sweet onion [...]

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