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Curried Cauliflower and Potatoes

  • SERVINGS: 6-8
  • BASIC-EASY
  • FAST
  • VEGETARIAN
  1. 3/4 pound all-purpose potatoes, peeled and cut into 1/2-inch dice
  2. Salt
  3. One 3-pound head of cauliflower, cut into 1 1/2-inch florets
  4. 3 tablespoons unsalted butter
  5. 2 tablespoons vegetable oil
  6. 1 small onion, finely chopped
  7. 2 large garlic cloves, minced
  8. 2 tablespoons curry powder
  9. 2 teaspoons fresh lemon juice
  1. Boil the potatoes in salted water until just tender, about 5 minutes. Remove the potatoes with a slotted spoon. Add the cauliflower and cook until crisp-tender, about 5 minutes; drain.
  2. In a large nonreactive skillet, melt the butter in the oil over moderate heat. Add the onion and garlic and cook until soft, about 2 minutes. Add the curry powder and cook, stirring, for 2 minutes. Add the potatoes and cauliflower and cook, stirring occasionally, for 2 minutes longer.
  3. Add the lemon juice, 1/2 teaspoon salt and 1 cup of water. Cook, scraping up the bottom, until the liquid is absorbed, about 5 minutes; serve.
Serve With Serve with roast leg of lamb or chicken—roasted, braised, or grilled.
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