Indian Spiced Vegetables

• 1 1/2 teaspoons turmeric (eyeball it in your palm)
• 1 teaspoon ground coriander (eyeball it)
• 1 teaspoon cumin seeds
• 1 tablespoon curry powder (about a palmful)
• 1/2 teaspoon cayenne pepper
• 2 pinches of ground cinnamon
• 3 large waxy white potatoes, peeled and diced
• Coarse salt
• 1 head of cauliflower, cut into small florets
• 1 tablespoon vegetable oil (once around the pan), plus some for drizzling
• 2 tablespoons unsalted butter, cut into pieces
• 1 medium onion, chopped
• 3 garlic cloves, chopped
• 1 15-ounce can chick peas, drained
• 1 cup chicken stock or broth
• 1 cup frozen green peas
• 1 small head of iceberg lettuce, shredded
• 1/4 cup sliced or slivered almonds
• 4 radishes, thinly sliced
• 3 tablespoons chopped fresh mint
• 3 tablespoons chopped fresh flat-leaf parsley or cilantro, your choice
• Juice of 1 lemon

1. Combine the ingredients for the spice blend and reserve.
2. Place the potatoes in a pot and cover them with water.
3. Cover the pot with a lid and bring to a boil.
4. Take off the lid and add salt.
5. Boil the potatoes for 6 to 7 minutes, then add the cauliflower to the same pot.
6. Cook for 2 to 3 minutes longer, then drain.
7. The potatoes and cauliflower should still be a little undercooked.
8. Heat a large skillet over medium heat.
9. Add the vegetable oil, then the butter.
10. When the butter melts into the oil, add in the onions and garlic and saute for 5 minutes.
11. Add the drained potatoes and cauliflower and the chick peas and combine.
12. Stir the reserved spices into the vegetables and cook for a minute or two to develop the flavors.
13. Stir in the stock and turn the vegetables to evenly distribute.
14. The dish will turn a bright yellow.
15. Cook over medium-low heat for 2 to 3 minutes longer.
16. Add the peas and turn off the heat.
17. The carry-over heat will warm them through.
18. Taste to adjust the salt in the dish.
19. In a large bowl, combine the shredded lettuce with the almonds, radishes, mint, and parsley or cilantro.
20. Dress the salad with the lemon juice, a drizzle of vegetable oil, and some salt.
21. Pile the salad on plates, top with the hot vegetables, and serve.

turmeric, ground coriander, cumin seeds, curry powder, cayenne pepper, ground cinnamon, waxy white potatoes, salt, cauliflower, vegetable oil, unsalted butter, onion, garlic, chick peas, chicken, frozen green peas, almonds, radishes, fresh mint, flatleaf, lemon

Taken from www.epicurious.com/recipes/food/views/indian-spiced-vegetables-374323 (may not work)