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Cauliflower and Sweet Potatoes in Spicy Tomato Sauce with Cashews Print Email


2 tablespoons canola oil
1/2 cup unsalted raw cashews
1 1/2 teaspoons cumin seeds
1 teaspoon mustard seeds
1 cup chopped onion
4 teaspoons peeled, finely chopped fresh ginger
1 14-ounce can diced tomatoes with juices
1 Serrano pepper, stemmed, seeded, and quartered
1 head cauliflower, stems removed and cut into 1-inch florets
1 pound sweet potatoes, peeled and chopped into 1-inch chunks
1/4 cup water
1 teaspoon kosher salt
1 cup frozen peas
handful cilantro

Pour the oil into a large skillet or dutch oven over medium heat. Add the cashews and cook for 30 seconds and then remove with a slotted spoon. Add the cumin and mustard seeds and cook for another 30 seconds.

Add the onions. Cook, stirring often, for about 5 minutes or until they are lightly browned. Dump in the tomatoes and serrano pepper. Turn heat to medium high and cook, stirring often, for 5 minutes.

Add the cauliflower, sweet potatoes, water, and salt. Stir to combine and then cover, turn the heat to medium-low, and cook for about 15 minutes or until the vegetables are tender. It might take 20 minutes. Stir halfway through. Add the peas, cover the pot, and cook for an additional 3 minutes.

Serve with a sprinkling of cilantro and the cashews. Season to taste with salt. Serves 4 - Adapted from Things Cooks Love
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