Stashcook: Meal Planner & Recipe Keeper

Spiced Cauliflower and Potato Stew with Mint Yogurt & Pita Recipe

Name: Spiced Cauliflower and Potato Stew with Mint Yogurt & Pita
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1 large head cauliflower; 500 ml vegetable broth; 1 small bunch fresh mint; 1 large English cucumber; 4 pieces of pita bread; 5 cloves garlic; 2 x 2.5 cm pieces ginger root; 1 1/4 cups plain Greek yogurt; 3 medium red tomatoes; 1 large red onion; 3 large red potatoes; 1/4 teaspoon black pepper; 1/2 teaspoon chili powder; 1/2 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon curry powder; 3/4 teaspoon salt; 1/2 teaspoon turmeric; 2 tablespoons olive oil

Stashcook

This is a warm, spiced stew with cauliflower and potatoes. It's served with a cool, minty yogurt and toasted pita bread. It's a yummy dish that tastes like it's from India. You cook the veggies in tasty spices and broth until they're soft.

Ingredients

1 large head cauliflower

500 ml vegetable broth

1 small bunch fresh mint

1 large English cucumber

4 pieces of pita bread

5 cloves garlic

2 x 2.5 cm pieces ginger root

1 1/4 cups plain Greek yogurt

3 medium red tomatoes

1 large red onion

3 large red potatoes

1/4 teaspoon black pepper

1/2 teaspoon chili powder

1/2 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon curry powder

3/4 teaspoon salt

1/2 teaspoon turmeric

2 tablespoons olive oil

Method

Wash and dry all the fresh produce.

Cut the cauliflower into small florets and place in a large bowl.

Peel and mince the garlic and ginger.

Peel, halve, and finely chop the red onion.

Peel and chop the red potatoes into small cubes.

Dice the tomatoes into medium pieces.

Preheat a large pot over medium heat and add olive oil, swirling to coat the bottom.

Add the minced ginger, garlic, and chopped onion to the pot with 1/2 teaspoon of salt; cook, stirring occasionally, until softened, about 6 minutes.

Stir in the ground cumin, coriander, turmeric, chili powder, and curry powder; cook until fragrant, about 1 minute.

Add the cauliflower, potatoes, tomatoes, and vegetable broth to the pot; stir to combine.

Bring the mixture to a boil, then reduce heat to a simmer and cover. Cook, stirring occasionally, until the vegetables are tender, about 25 minutes.

While the stew cooks, wash the mint leaves, pat them dry, and chop them finely.

Trim and grate the cucumber. In a bowl, combine the grated cucumber, chopped mint, Greek yogurt, a pinch of salt, and black pepper to make the mint yogurt.

Preheat the oven to broil on high and arrange the pita bread on a baking sheet.

Broil the pita bread, flipping once, until golden brown and toasted, about 1-2 minutes per side. Watch carefully to avoid burning.

Cut the toasted pita bread into triangles.

Once the stew is done, adjust seasoning with salt and pepper if needed, and remove from heat.

Serve the spiced cauliflower and potato stew hot with a dollop of mint yogurt and toasted pita triangles on the side.

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