Indian spiced potatoes and vegetables

Indian spiced potatoes and vegetables are full of color, flavor and mildly spiced.

Part of my 2015 goal was to try new things.  Also I’m supposed to be drinking more water, less diet pepsi.  That is not going so well!  However, I have stuck to making new things for dinner.  So yay me!  And yay you if you’re sticking to your plans!

I saw a recipe online for Indian spiced potatoes, made it awhile back and loved it!  Now I can’t find it so I had to go by memory.  Scary if you’ve ever seen the sticky note collection that organizes my life.

The original recipe didn’t have any vegetables in it so I added a bunch and increased the spices.  This is about as crazy as side dishes get around our house.  Bright yellow from the Turmeric but quite mild.  Enough so that the kids tried it at least.  Knowing them all too well I kept some potatoes plain and pan fried them.  I can’t blame them, I wouldn’t have touched this as a kid.  I keep reminding myself that I too was quite the picky eater and now will eat almost anything.  Even the rubber tires I used to double hate.  Black olives are one of my favorite topping now!  I’m not sure if my palate changed or if I just got too lazy to pick them off.

Using a few short cuts really sped things along.  I had the potatoes and cauliflower pre cooked and I buy the best thing ever which are onions and peppers cooked and frozen.  Where have those been all my life?

Any kind of potato can be used here, just cut them up into bite sized pieces.

5.0 from 1 reviews

Indian spiced potatoes and vegetables

 

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Indian spiced potatoes and vegetables are full of color, flavor and mildly spiced.

Author: Friday is Cake Night

Ingredients

• 1 tbsp. vegetable oil
• 1 cup onion and peppers
• 2 cloves garlic, minced
• 1 tbsp. cumin
• 1 tbsp. coriander
• 1 tbsp. turmeric
• 3 cups potatoes, cooked. I used minis, but you can cut up any potato in their place.
• 2 cups cauliflower, cooked.
• 1 cup chicken broth
• salt and pepper to taste
• 2 handfuls spinach

Instructions

1. In a large frying pan, heat the oil over medium and cook the onions and peppers until softened. Stir in the garlic and cook for a minute. Sprinkle in the cumin, coriander and turmeric.
2. Add the potatoes and cauliflower and stir to coat with the spices.
3. Pour in the chicken broth and raise the heat to medium-high. Cook until the liquid reduce a bit.
4. Season with salt and pepper.
5. Just before removing the pan from the heat, toss the spinach around until just wilted.

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