This Indian-spiced Maestro® Bell Pepper dish can be served over basmati rice or warmed chickpeas, a South Asian favorite.
- Preheat oven to 475ºF. Preheat a shallow baking pan in oven.
- 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).
- 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.
- Remove from heat, toss in cooked peas and season with remaining salt. Serve.
Recipe Created By
Award Winning Food & Hospitality Consultant at SOL Kitchen – Vancouver, British Columbia