Curried Cauliflower, Carrots and Potatoes | PCC Natural Markets

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Curried Cauliflower, Carrots and Potatoes

Serves: 4

Your rating: None (5 votes)
Your rating: None (5 votes)

This is a rich side dish or a satisfying entree. I created a deceptively complex, rich brown sauce using just curry, white wine, a little miso, tomato paste and sugar. Add a cup of chickpeas or some cubes of tofu if you would like additional protein. Serve over rice with a side salad.


These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


In a large sauté pan, cook onions in oil until lightly browned. While onions cook, steam carrots and potatoes until slightly softened, then add cauliflower and cook for an additional 2 minutes or so, until tender, but not mushy. If onions are done before the vegetables, remove pan from the heat.

Increase heat slightly and add 1/2 cup wine. Bring to a slight boil and stir in curry, sugar and tomato paste. Stir in miso and reduce heat. Add remaining wine. Stir and cook until a nice, thick sauce forms. Season with salt and pepper.

Add steamed vegetables, coating well with sauce. Add peas and cook on a low heat for 1 to 2 minutes. Before serving, add pears. Season again with salt and pepper, if necessary.

Each serving: 250 cal, 3g fat (0g sat),0mg chol, 370mg sodium, 42g carb, 8g fiber, 6g protein

Recipe by Ken Charney, former PCC staff

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