- Servings: 4-6
|2 Tbsp||Olive or Canola Oil|
|1 lb||Yukon Gold Potatoes, peeled and cut into ½" cubes|
|1 Tbsp||Minced Fresh Ginger Root|
|4||Large Cloves Garlic, minced|
|1||Medium Head Cauliflower, cut into bite-sized florets|
|½ tsp||Ground Turmeric|
|¼ tsp||Chili Powder|
|2 tsp||Tabasco or Other Hot Sauce, optional|
|1 cup||Frozen Green Peas, thawed|
Heat the oil in a large nonstick skillet until medium-hot. Add potatoes and ginger, then saute until potatoes are lightly golden, about 3 minutes. Mix in cauliflower, salt, turmeric, chili powder and paprika. Stir and cook for 5 minutes. Add hot sauce (if using) and water; cover and cook until vegetables are tender, about 5 minutes. Stir in peas and cook, uncovered, for 2-3 minutes. Season with salt and pepper, to taste.
This is really sturdy enough to call it a main dish. I often serve it that way, but others might not.