Cauliflower and Potato Curry

This curry packs two types of potassium-rich vegetables — cauliflower and potatoes — alongside peas for plant-based protein and fiber. The broth-based cooking method means no added fat. Curry powder brings a range of anti-inflammatory spices, including turmeric, in a single tablespoon.

Ingredients

• 1 1/2 cups onion (about 1 large), thinly sliced
• 3 teaspoons fresh ginger, minced
• 2-3 tablespoons vegetable broth or white wine
• 1 tablespoon curry powder
• 3 cloves garlic, minced
• 4 cups cauliflower florets
• 1 1/2 pounds red potatoes (about 4 medium), cubed
• 1 28-ounce can diced tomatoes
• 1 package (10 oz) frozen peas
• 1/2 cup fresh cilantro, chopped

Steps

1. Put onion, ginger, and vegetable broth in a large casserole or wide pot over medium-high heat. Cover and cook about 4 minutes, until the onion softens.
2. Reduce heat to medium. Add curry powder and garlic. Stir constantly for about 1 minute so the spices bloom without burning.
3. Add cauliflower and potatoes. Cook uncovered, stirring often, for 5 minutes until the edges begin to soften.
4. Pour in the tomatoes. Reduce heat to low, cover, and cook 15 minutes until the vegetables are tender.
5. Stir in the peas. Cover and cook another 2 minutes until the peas are warmed through.
6. Stir in cilantro. Taste and adjust salt. Serve with a simple salad and whole-grain bread.

Nutrition (estimated, per serving)