Caroline's Saucy Kitchen

My version of spicy potatoes and cauliflower. This is also a great dish to have with my spicy fish fillets

Ingredients:

• 3 tablespoons canola oil
• 1 large sweet onion sliced
• 3 potatoes peeled, cut in half, then quartered into medium-sized pieces
• 1 cauliflower, broken into florets and cut into medium-sized pieces (not too small or they will get too mushy)
• 1 hot chili chopped
• 1 teaspoon freshly chopped garlic
• 1-inch piece of fresh ginger, chopped finely
• 1 teaspoon chili powder
• ½ teaspoon ground turmeric
• 2 teaspoons ground coriander
• 8 ounces chopped tomatoes
• 1 cup frozen peas (optional)
• 1 teaspoon salt
• Vegetable Broth

Preparation Method:

1. Heat the oil in a large pan and fry the onions until they are golden brown.
2. Add the potatoes and fry for a couple of minutes.
3. Add the green chili, ginger, and garlic, and fry for 1 minute.
4. Add the cauliflower and continue frying for a couple of minutes.
5. Stir in all the spices and mix well.
6. Add the tomatoes and peas and mix well.
7. Cover and cook gently for 10-15 minutes until the potatoes and cauliflower are tender.
8. If necessary, add some broth or water if the mixture becomes too dry.