Cauliflower, Potatoes and Peas

I try to shake it up every night.  Last night I made tandoori chicken and a vegetable assortment of cauliflower, potatoes and peas.  Both good but the veggies were really good.  Simple too.

6 Yukon Gold Potatoes cut in quarters
4 cups of cauliflower broken into small pieces
1 cup peas (frozen)
1 T. minced ginger
1/2 t. salt
1/2 t. turmeric
1/4 t. chili powder
1/2 t. cumin
1/2 cup water
(you can also add 2 Italian tomatoes chopped by I opted out of that)

In a large frying pan cover the bottom with vegetable oil.  Add in the ginger and potatoes and cook on a medium heat until the potatoes are browned.  It takes about 7 minutes or so.  I poured out the majority of oil after this and just left a little bit in so the potatoes wouldn’t stick. 

Add in all the spices, the cauliflower and 1/2 cup water ( and tomatoes if you want).  Mix thoroughly.  Cover and let cook on medium heat for about 15 minutes.  The cauliflower should get soft. 

When done, add in the peas and mix over heat until the peas are warmed.  Serve as a side dish.  This particular dish, the way I made it, did not have lots of sauce just really tasty vegetables.

FYI – not my picture.  Camera wasn’t handy and everyone started digging in.