Curried Cauliflower And Potatoes

This is a standard dish in many Indian restaurants, and you can easily make it at home. The pressure cooker seals in the flavors of the vegetables, and in three minutes, you have a lovely dish with crisp cauliflower and flavorful cubes of potatoes. Sweet petite peas balance the flavor of the curry.

SERVES 6

INGREDIENTS:

• 2 tablespoons canola oil
• 1 cup finely chopped sweet onion, such as Vidalia
• 1 garlic clove, minced
• 1 teaspoon grated fresh ginger
• 2 teaspoons Madras curry powder (see note)
• 4 medium Yukon Gold potatoes, cut into 1-inch cubes (about 2 cups)
• 1 large head cauliflower, cut into large florets (about 6 cups)
• 1 ½ cups chicken stock or store-bought chicken broth
• 1 cup frozen petite peas, defrosted
• Salt and freshly ground black pepper (optional)
• 1 cup nonfat yogurt (optional)
• 1 cup fruit chutney (optional)

INSTRUCTIONS:

1. Heat the canola oil in the pressure cooker over medium-high heat.
2. Add the chopped sweet onion, minced garlic, grated ginger, and Madras curry powder. Stir to blend and sauté for about 2 minutes, until fragrant.
3. Add the cubed potatoes to the pot and stir until they are coated with the spices.
4. Add the cauliflower florets and chicken stock, stirring to blend everything together.
5. Lock the lid in place and cook at high pressure for 3 minutes.
6. Quick release the pressure and carefully remove the lid, tilting the pot away from you to avoid the escaping steam.
7. Stir in the defrosted petite peas and cook for another minute over medium heat to warm them up.
8. Using a slotted spoon, transfer the cooked vegetables to a serving bowl and cover with aluminum foil to keep warm.
9. Bring the sauce in the pressure cooker to a boil. Taste for salt and pepper, and adjust the seasoning if needed.
10. Spoon some of the sauce over the vegetables in the serving bowl.
11. Optionally, serve the dish with nonfat yogurt and your favorite sweet chutney.

NOTES:

• Many people use this dish as a stuffing for pita bread. It makes a great snack or luncheon dish.
• Madras curry is what I call the Goldilocks of curry powder. Not too spicy and not too bland, it’s just right. If you prefer a spicier curry, use it sparingly, because cooking under pressure tends to increase the heat.