Green Pea, Baby Potato, and Cauliflower Curry
"When it comes to Indian spice mixes, I have to admit that curry powder typically isn’t on my list of favorites; instead, garam masala spice mix is my much-preferred go-to. (Garam masala makes a perfect..."
INGREDIENTS
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¾ lb (340 g) baby potatoes, halved or quartered (depending on their size) into bite-sized pieces
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1 small (3/4 lb/340 g) head of cauliflower, chopped into bite-sized florets
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2 tablespoons olive oil
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1 medium onion, halved and thinly sliced
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3 cloves garlic, crushed
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1-inch piece fresh ginger, grated
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1 teaspoon Madras curry powder
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¾ teaspoon ground coriander
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½ teaspoon crushed red pepper flakes (more or less to taste)
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½ teaspoon cumin seeds
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¼ teaspoon salt
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¼ teaspoon ground turmeric
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⅛ teaspoon ground black pepper
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1 bay leaf
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1½ cups (355 ml) low-sodium chicken stock, vegetable stock, or water
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2 cups (500 g) plain, low-fat yogurt, at room temperature
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2 tablespoon cornstarch dissolved in 4 tablespoons cold water to form a slurry
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5 oz (140 g) frozen green peas, thawed under warm running water
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A small handful of fresh parsley or cilantro leaves (optional)
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