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Curried Potato and Cauliflower and Quinoa Recipe by Shuchi Mittal


½ cauliflower, cut into small florets
1 medium potato, diced into cubes
½ cup frozen peas (optional – I add them as I love the color it gives the otherwise bland looking dish!)
1 teaspoon cumin seeds
½ teaspoon asafetida powder
2 teaspoons coriander powder
½ teaspoon turmeric powder
2 tablespoons olive oil
Some fresh coriander to garnish
Salt & chili to taste
½ cup quinoa, cooked as per instructions on packet (you can use brown rice, semolina, farro or couscous as well – whatever you find easily in your neighboring supermarket)
7-8 cherry tomatoes, halved
¼ onion, finely chopped
1 teaspoon olive oil
½ teaspoon red pepper flakes (optional)
Salt (as required)



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