Curried Veggies A Tasty, Spicy One-Dish Meal

Curry can be made with any of the spices that are generally used in Indian dishes.

In this one-dish meal of cauliflower, potatoes and peas, the ginger adds sweetness, the red pepper some heat and the others - coriander, fennel and cumin - offer the intriguing and easily recognizable characteristics of Indian food. The turmeric provides the color.

Curried Cauliflower, Potatoes and Peas

4 ounces whole onion or 3 ounces chopped, ready-cut onion (1 cup)

1 teaspoon olive oil

1 large clove garlic

Fresh or frozen ginger to yield 1 tablespoon, coarsely grated

1/2 teaspoon ground coriander

1/2 teaspoon fennel seed

1 teaspoon ground cumin

1/2 teaspoon turmeric

1/4 teaspoon hot red pepper

1 pound whole cauliflower or 8 ounces ready-cut cauliflowerettes (3 to 3 cups)

12 ounces potatoes

1 1/2 cups water

1/2 cup no-salt-added canned tomato puree

1 cup peas

1/8 teaspoon salt

Freshly ground black pepper to taste

Chop whole onion.

Heat nonstick pan large enough to hold all the ingredients over high heat. Reduce heat to medium high; add oil, and stir in onion.

Saute onion until it begins to brown and soften. Meanwhile, mince garlic and grate ginger, and add to onion as it cooks.

Trim whole cauliflower, and cut head into bite-size pieces. Scrub potatoes, and cut into julienne strips.

Stir the coriander, fennel, cumin, turmeric and hot red pepper into the onion, and cook for 30 seconds. Add the cauliflower, potatoes, water and tomato puree. Reduce heat to simmer; cover, and continue to cook until the vegetables are tender, about 5 minutes.

A minute before the cauliflower and potatoes are done, stir in the peas, salt and pepper. Cover, and cook another minute.

Yield: 2 servings.

Nutrition information per serving: 315 calories, 4 grams fat (11 percent fat calories), no cholesterol, 260 milligrams sodium, 12 grams protein, 65 grams carbohydrate.