Curried Potatoes & Cauliflower

I decided to try a new marinade from Sukhi's - Tandoori Marinade (check it out at www.sukhis.myshopify.com).  I've used the Tiki Masala and Korma Curry, but never Tandoori.  To go along with it, I wanted something new.  So, I found a recipe for curried potatoes and cauliflower, altered it a bit, and came up with this.  It was beyond delicious!!!  Enjoy!

You will need:

1/2 head of cauliflower, chopped into bite sized pieces
2-3 medium sized red potatoes, chopped into bite sized pieces
2 tsp ground cumin
2 tsp ground tumeric
1 tsp chili powder
1 tsp garam masala
1 tsp ground coriander
1/2 tsp ground ginger (1" minced fresh ginger would work here)
2 tbsp coconut oil
3 cloves garlic, minced
1 medium sized onion, finely chopped
1 - 13 1/2 ounce can unsweetened coconut milk
1 large jalapeno pepper, diced (optional)
Salt to taste

Combine cumin, tumeric, chili powder, garam masala and coriander and set aside.  In a medium pan with lid, warm oil over medium high heat.  Add garlic, onion, ginger, and jalapeno (if using).  Cook until onions begin to brown slightly.  Add coconut milk, potatoes, cauliflower, and spice mixture.  Stir to combine, bring to boil, and cover.  Reduce heat to simmer and cook until tender, stirring periodically.  Serve over basmati rice.*

To add a little flavor to the rice, try this recipe:

1 C brown basmati rice
1 1/2 C coconut water
1/2 pineapple juice

Cook in a rice cooker if you have one.  Otherwise, you can combine all ingredients in a mircrowave safe bowl and cook on high for 16-18 minutes or until tender.