Quick Cauliflower and Potato Curry, Jasmine Rice, Apple and Fennel Salad

This is a quick and easy recipe for entertaining. The extra turmeric is good for you, and it gives the potatoes and cauliflower an appealing yellow color, which looked good with the red tomatoes. I served it with white rice and some parsley for garnish. For the salad,  I had some fennel left over from the day before. The feathery greens from the fennel bulb dressed up the salad, and were tasty. I also had some carrot cake left over from the day before for dessert.

Quick Cauliflower and Potato Curry
2 onions, diced
3 cloves garlic, minced or pressed
About 3 medium potatoes, diced
Nearly half a head of cauliflower, cut into florets
1 can diced tomatoes
1 tsp curry powder
1 tsp turmeric
Parsley or kale for garnish

Stir-fry the diced onions in a dry skillet (no oil) until they are very brown. You can add a little bit of water from time to time if they start to stick. Add the minced garlic and fry that for about 30 seconds. Then add about 3 cups of water and the potatoes, cauliflower, and diced tomatoes. Add the spices. Cover and simmer until the potatoes and cauliflower are tender. Serve with rice. Garnish with parsley or kale.

It’s hard to give an exact quantity for the potatoes and cauliflower, because their sizes vary, and some skillets are bigger than others. If I fill my skillet with vegetables, it yields about 6 servings.

Because we had company, I wanted to serve a particularly tasty kind of rice, so I made white jasmine rice according to the package directions. I made more than I needed, because I would be eating the leftovers for lunch the following day. Jasmine rice is a naturally fragrant rice variety from Thailand. I didn’t have any brown jasmine rice, so I used white. Basmati rice, brown or white, would also have worked well.

Apple and Fennel Salad
Fresh lettuce, washed and torn into bite-sized pieces
1 sweet red apple, cored and diced
1 carrot, peeled and shredded
1 stalk of fennel, diced
Fennel greens for garnish
Dressing made from roughly equal proportions of balsamic vinegar, honey, and prepared mustard, sprinkled with thyme