A Mildly Spiced Supper of Cauliflower and Potatoes

• onions 3 large
• peanut, vegetable, or sunflower oil
• garlic 4 cloves
• ginger a thumb-sized lump
• ground coriander a tablespoon
• ground cumin 2 teaspoons
• cayenne half a teaspoon
• ground turmeric half a teaspoon
• tomatoes 3 medium
• water 2 1/2 cups (600ml)
• potatoes 3 medium
• a large cauliflower
• unroasted cashews a good handful
• green cardamom pods 6
• garam masala a tablespoon
• creme fraiche 2/3 to 3/4 cup (150 to 200ml)
• cilantro a small bunch

1. Peel the onions, chop one of them coarsely, then let it soften with a tablespoon or two of oil in a deep pan over medium heat.
2. Halve and thinly slice the others and set aside.
3. Peel the garlic cloves, slice them thinly, then stir into the softening onion.
4. Continue cooking, without browning either the onion or the garlic.
5. Peel the ginger, cut it into fine matchsticks, then add to the onion and garlic.
6. Stir the ground coriander, cumin, cayenne, and turmeric into the onion.
7. Let them fry for a minute or two, then coarsely chop the tomatoes and add them to the pan.
8. Add the water and bring to a boil.
9. Season with salt and a generous grinding of black pepper.
10. Cut the potatoes into large pieces (as if for boiling) and add them to the pan.
11. Decrease the heat and let simmer for fifteen minutes before breaking the cauliflower into large florets and adding to the sauce.
12. Quickly toast the cashews in a small, nonstick frying pan until golden.
13. Add them to the pot, cover, and continue to simmer for fifteen to twenty minutes.
14. Meanwhile, fry the reserved onions in a little oil in a shallow pan until deep, nutty gold.
15. While they are cooking, crack the cardamom pods, scrape out the seeds, crush lightly, and add to the onions.
16. Continue cooking for five minutes or so, then, when all is gold and fragrant, remove and place on paper towels.
17. When the cauliflower and potatoes are tender when pierced with the tip of a knife, stir in the garam masala (the spices in it are already roasted, so it needs very little cooking) and the creme fraiche.
18. Simmer for a minute, then serve topped with the reserved cardamom onions and the coarsely chopped or torn cilantro leaves.

onions, peanut, garlic, ginger, ground coriander, ground cumin, cayenne, ground turmeric, tomatoes, water, potatoes, cauliflower, cashews, green cardamom, garam masala, creme fraiche, cilantro

Taken from www.epicurious.com/recipes/food/views/a-mildly-spiced-supper-of-cauliflower-and-potatoes-381524 (may not work)