Curried Cauliflower, Peas, and Potatoes
Finger Hot is the commercial name for this asian-type pepper that is actually very similar to fresh cayenne and can be used in any recipe to add heat without changing the flavor. It is a good chile to chop and use in stir fry.
They are thin-walled and measure about 1/2″ wide and 5″ to 8″ long. These chiles also dry very nicely.
1 Tbsp. light sesame oil
1 medium onion, coarsely chopped
2 cloves garlic, minced
1 Tbsp. curry powder
1 pound tiny red or yellow potatoes, washed and halved lengthwise
2 medium carrots, thickly sliced
1 finger hot chile, sliced very thin
1 medium head cauliflower, chopped into bite-size florets
1/4 tsp. salt
1 cup water
1/3 cup dried prunes
1 cup shelled peas, fresh or frozen
1 cup coconut milk
1/4 cup fresh cilantro, minced
2 Tbsp. lime juice
pinch of cayenne powder
Heat the sesame oil over medium heat in a heavy, high-walled skillet with a tight-fitting lid and saute the onion, garlic and chile with the curry powder for about 2 minutes. Add the potatoes and carrots, stir and saute for 5 minutes.
Add the cauliflower and salt and saute the florets 5 minutes longer. Add the water and prunes and bring the skillet to a simmer. Cover, and cook for 12 minutes, or until the vegetables are tender, but not soft.
Add the peas, coconut milk, cilantro, lime juice and cayenne, then stir and simmer the mixture for 3 minutes. Serve very hot with rice.
Recipe adapted from Maple Creek Farm.