Name: Green Pea, Baby Potato, and Cauliflower Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ lb (340 g) baby potatoes, halved or quartered (depending on their size) into bite-sized pieces; 1 small (3/4 lb/340 g) head of cauliflower, chopped into bite-sized florets; 2 tablespoons olive oil; 1 medium onion, halved and thinly sliced; 3 cloves garlic, crushed; 1-inch piece fresh ginger, grated; 1 teaspoon Madras curry powder; ¾ teaspoon ground coriander; ½ teaspoon crushed red pepper flakes (more or less to taste); ½ teaspoon cumin seeds; ¼ teaspoon salt; ¼ teaspoon ground turmeric; ⅛ teaspoon ground black pepper; 1 bay leaf; 1½ cups (355 ml) low-sodium chicken stock, vegetable stock, or water; 2 cups (500 g) plain, low-fat yogurt, at room temperature; 2 tablespoon cornstarch dissolved in 4 tablespoons cold water to form a slurry; 5 oz (140 g) frozen green peas, thawed under warm running water; A small handful of fresh parsley or cilantro leaves (optional)