Aloo Gobhi Stuffing

  1. Put oven racks in upper and lower thirds of oven and preheat oven to 350F.
  2. Butter a shallow 3-quart baking dish (13 by 9 inches).
  3. Spread bread cubes in 1 layer in 2 large shallow baking pans and bake, switching position of pans halfway through baking, until dry, 20 to 25 minutes.
  4. Remove from oven.
  5. Increase oven temperature to 450F.
  6. Cut 1 stick butter into pieces, then heat in a deep 12-inch nonstick skillet over moderate heat until foam subsides.
  7. Add onions, carrots, celery, and potatoes and cook, stirring occasionally, until vegetables are softened, about 8 minutes.
  8. Add cauliflower and cook, stirring, until cauliflower is crisp-tender, about 8 minutes.Stir in curry powder, salt, pepper, cumin, and cayenne and cook, stirring, 2 minutes.
  9. Transfer to a large bowl and toss with bread cubes.
  10. Add broth and 1 cup cashews, then toss to coat.
  11. Spread stuffing in baking dish and cover tightly with buttered foil (buttered side down).
  12. Bake in upper third of oven until heated through, about 20 minutes.
  13. Remove foil and sprinkle remaining 1/2 cup cashews over top, then bake until top is browned, about 10 minutes more.

buttering pan, baguette, onions, carrots, celery, russet, head cauliflower, curry powder, salt, black pepper, cumin seeds, cayenne, chicken broth, cashews

Taken from www.epicurious.com/recipes/food/views/aloo-gobhi-stuffing-231000 (may not work)

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