Ingredients
2 tbsp. vegetable oil
1 red chili, diced
2 cloves garlic, minced
1 tbsp. minced ginger
1 tsp. garam masala
1/2 tsp. dried turmeric
1/4 tsp. cayenne pepper
3 russets, peeled and chopped into 1" pieces
1 medium head cauliflower, cut into florets
1 c. low-sodium vegetable broth
Kosher salt
Freshly ground black pepper
Freshly chopped cilantro, for serving
Preparation
Step 1In a large skillet over medium-high heat, heat oil. Add chili, garlic, and ginger and cook until fragrant, 1 minute. Add garam masala, turmeric, and cayenne and cook until toasted, 1 minute more. Step 2Add potatoes, cauliflower, and vegetable broth and season with salt and pepper. Reduce heat and cook, covered, until potatoes and cauliflower are tender, 15 minutes. Garnish with cilantro to serve.
Have you made this yet? Let us know how it went in the comments below! Editor’s Note: The introduction to this recipe was updated on October 12, 2020 to include more information about the dish.
