Archives for posts with tag: potatoes


This cooking adventure started with an old bag of frozen cauliflower. I knew it had been in the freezer way too long, so I decided veggie curry was the way to go. After getting the onions, potatoes and carrots started, I opened the cauliflower only to discover it had gone bad. Oops. So I had to venture out to the store despite my plans of having a lazy day at home. Oh well. It turned out for the best.


  • 2-4 medium potatoes, diced into small pieces (1 cm cubed)
  • 1 cup peas
  • 1/2 cup carrots (chopped into small pieces)
  • 1 large onion, chopped (large or small is fine)
  • 16 oz bag of cauliflower
  • 3-4 cloves fresh garlic, minced
  • Diced tomatoes, 14 oz can, (optional)
  • Curry powder – 2-3 tbsp
  • Smoked paprika – 1 tsp
  • Turmeric – 1 tsp
  • Garlic salt – 1 tbsp
  • Cinnamon 1 tsp (optional)
  • 2 tbsp olive oil
  • Coconut milk (14 oz can)
  • 1 cup vegetable broth


  1. Cook onions, minced garlic in the olive oil over medium high heat until onions start to clarify. (Use a large pot)
  2. Stir in all remaining ingredients EXCEPT the coconut milk and cauliflower.
  3. Bring to a boil, then reduce heat to medium low and let simmer until potatoes and carrots are soft. (30-40 minutes)
  4. Add cauliflower and continue to cook for an additional 15-20 minutes.
  5. Add coconut milk, stirring in completely, before serving.
  6. ** Alternatively, put all ingredients (EXCEPT coconut milk) in a crock pot on high for 2-4 hours (until potatoes and carrots are soft). Stir in coconut milk before serving. Note: The cauliflower will get a bit mushy this way.
  7. Serve over basmati rice or with naan.

Pan Fried Fingerling Potatoes and Veggies

This recipe was inspired by a frozen veggie bag that I occasionally buy. I finally decided it was too ridiculous to spend a lot of money buying frozen potatoes when I could just make them better, healthier, and cheaper from scratch. Also, as a bonus, I was able to use a lot of the leftover ingredients from the quiche I made earlier this week!


  • 1/2 pound fingerling potatoes
  • 6 stalks of asparagus, chopped
  • 4oz can of mushroom pieces
  • 1/3 yellow onion, chopped
  • 3 tablespoons olive oil
  • 2 cloves fresh garlic, minced
  • Salt, pepper, parsley and paprika, to taste


  1. Wash potatoes and place in a pot of cold water (with a little lemon juice or cream of tartar).**
  2. Bring potatoes to a boil and cook for 15 minutes, or until mostly tender, then drain and cut potatoes into chunks.
  3. Wash and chop the asparagus, chop the onion, mince the garlic.
  4. Heat a large frying pan over medium-high heat. Add olive oil, garlic and onions, for 2-3 minutes.
  5. Add the remaining ingredients and cook for 10-12 minutes, stirring occasionally.

Makes 2 servings

**Cooking Tip: Add lemon juice or cream of tartar to the pot of water when boiling potatoes. This will slightly acidify the water to help keep the vegetables from breaking down while they cook.