Curried Cauliflower, Carrots and Potatoes
This is a rich side dish or a satisfying entree. I created a deceptively complex, rich brown sauce using just curry, white wine, a little miso, tomato paste and sugar. Add a cup of chickpeas or some cubes of tofu if you would like additional protein. Serve over rice with a side salad.
- 1/2 onion, minced Add to list
- 2 teaspoons high-heat oil Add to list
- 2 carrots, cut into chunks Add to list
- 2 to 3 potatoes, cut into chunks Add to list
- 6 to 8 cauliflower florets Add to list
- 1 cup white wine, divided Add to list
- 2 tablespoons fresh curry powder Add to list
- 2 teaspoons sugar Add to list
- 1 tablespoon tomato paste Add to list
- 1 heaping teaspoon chickpea miso Add to list
- Salt and pepper, to taste Add to list
- 1 cup frozen peas Add to list
- 1/2 Bosc pear, coarsely chopped Add to list
In a large sauté pan, cook onions in oil until lightly browned. While onions cook, steam carrots and potatoes until slightly softened, then add cauliflower and cook for an additional 2 minutes or so, until tender, but not mushy. If onions are done before the vegetables, remove pan from the heat.
Increase heat slightly and add 1/2 cup wine. Bring to a slight boil and stir in curry, sugar and tomato paste. Stir in miso and reduce heat. Add remaining wine. Stir and cook until a nice, thick sauce forms. Season with salt and pepper.
Add steamed vegetables, coating well with sauce. Add peas and cook on a low heat for 1 to 2 minutes. Before serving, add pears. Season again with salt and pepper, if necessary.
Each serving: 250 cal, 3g fat (0g sat),0mg chol, 370mg sodium, 42g carb, 8g fiber, 6g protein
Recipe by, former PCC staff