CAULIFLOWER AND POTATOES

CAULIFLOWER AND POTATOES

Preparation time: 20 minutes

Yield:  8 servings

1 to 3-tablespoons oil

4 cloves garlic, minced

2-teaspoons grated ginger

2-teaspoons curry powder

1-teaspoon ground cumin

1 teaspoon coriander

1/2-teaspoon turmeric

1/4-teaspoon red pepper flakes

1 head of cauliflower cut in flowerets (about 4 cups)

3 medium potatoes (about 3-cups potatoes)

1 can (28 ounce) tomato sauce

1-cup water

salr and pepper to taste

Heat oil in a pressure cooker over medium heat. 

Add  onions and cook until soft. 

Add the garlic, ginger, and all the spices.

Add cauliflower and potatoes. 

Stir in tomato sauce and water. 

Put the lid on the pressure cooker and bring up to pressure and cook for 5 minuets. 

Remove from the heat and run the lid under water for a quick release.   

Stir in salt and pepper to taste. 

Serve with brown rice. 

Leftovers:  Add a hot ½-cup to a main salad platter, stuff a green pepper, top with veggie cheese zap and for 2 minutes, or heat and use in a wrap.