Indian-Spiced Peppers, Cauliflower & Potatoes

Difficulty: Moderate
Time: 40 minutes
Serves: 4

  • 1½ lbs Yukon Gold potatoes, peeled and cubed
  • 1 lb cauliflower, cut into 3/4 inch florets
  • 6 tbsp canola oil
  • 2 Maestro® Sweet Bell Peppers, seeded and diced
  • 1 Gusto® Hot Pepper, seeded and finely chopped
  • 1½ tsp cumin seeds
  • 1 tsp fennel seeds
  • ½ tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp kosher salt
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tbsp ginger, peeled and finely chopped
  • ½ cup water
  • 1 cup small peas, cooked

This Indian-spiced Maestro® Bell Pepper dish can be served over basmati rice or warmed chickpeas, a South Asian favorite.


  1. Preheat oven to 475ºF. Preheat a shallow baking pan in oven.
  2. Toss cauliflower and potatoes together in a bowl with 3 tbsp canola oil, ½ tsp cumin seeds and ½ tsp salt. Spread in hot baking pan and roast, stirring occasionally, until cauliflower is tender and browned (approx. 20 minutes).
  3. While vegetables are roasting, cook onion, garlic, ginger, Gusto® Mixed Hot Peppers and Maestro® Sweet Bell Peppers in remaining canola oil over medium heat in a large skillet for about 5 minutes. Add remaining cumin, coriander, turmeric and fennel seeds and cook for another 5 minutes, stirring frequently. Add roasted potatoes, cauliflower, water and cook for 2 minutes.
  4. Remove from heat, toss in cooked peas and season with remaining salt. Serve.