Dinner Tonight: Spiced Vegetables


Looking to put a little spice in your life? Mario Goveia submitted this Indian-inspired recipe for Spiced Vegetables that packs a lot of heat and a lot of flavor. If it is too hot, you can cool down your mouth with yogurt on the side, or simply use less of the jalapeños (and leave out the seeds, which are the hottest part) and eliminate the cayenne pepper.

Spiced Vegetables

3 tablespoons olive oil

1 large onion, finely chopped

2 garlic cloves, finely chopped

2 teaspoons minced fresh jalapeño, including seeds

2 teaspoons minced peeled fresh ginger

½ cup water

1 pound cauliflower florets

1 pound potatoes, cut into ½-inch cubes

1 teaspoon cumin powder

1 teaspoon paprika

½ teaspoon coriander powder

½ teaspoon lemon pepper

¾ teaspoon salt, and more to taste

¼ teaspoon cayenne powder (optional)

Add oil to a large saucepan over medium-high heat, and sauté onions, garlic, jalapeño, and ginger until the onions are soft, 3-5 minutes. Add all the other ingredients. Bring to a boil while stirring, then lower the temperature Simmer on medium for about 15 minutes, stirring occasionally until the potatoes and cauliflower are cooked. Simmer longer if you like the dish drier. Taste for seasoning and add more salt if necessary. Serve over white or basmati rice.

— Mario Goveia

Have a recipe that is fast and healthy? Send it to food@theblade.com or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.