¼cupred onion, cut roughly(about on quarter of a medium-sized onion)
1jalapeño, stem cut off and discarded and then cut into thirds(remove the seeds if you don’t like spicy)
3garlic cloves, peeled and left whole
1tablespoonginger, peeled and chopped
2teaspoonsturmeric powder
1teaspooncoriander powder
1teaspoonsalt
¼cupcilantro, chopped(14 g)
½cupwater(120 ml)
3cupsrusset potatoes, peeled and cubed(about 3 medium-sized / 435 g)
3cupscauliflower, trimmed and cut into bite-sized pieces(295 g)
½cupfrozen peas(70 g)
Instructions
Heat a skillet over low heat for about 2 minutes and then add the cumin seeds and the mustard seeds. Toast the seeds for about a minute, just until they become fragrant. Don’t toast them for too long or they will burn and taste bitter.
Place the toasted cumin and mustard seeds into your blender, along with the red onion, jalapeno, garlic, ginger, turmeric powder, coriander powder, salt, cilantro, and water. Blend until totally smooth and there are no chunks of anything.
Heat a large pot over medium low heat for about a minute and then add the potato, cauliflower, frozen peas, and the blended sauce. Stir and place a cover on the pot.
Cook for about 17 minutes, gently stirring occasionally to make sure no veggies are sticking to the pot. This is a thick curry, so by the time it’s done cooking, all of the liquid should be absorbed and all the veggies should be soft.
Garnish with more cilantro and serve over brown rice.