Cauliflower and Potato Stir-Fry - East Indian Recipe

This cauliflower and potato stir-fry is a quick and delicious East Indian recipe that goes well with white rice or with white rice and lentils. It's filling and doesn't require too much salt or oil. You can eat a drier version with flatbread, naan, or pita. Reduce the amount of chili powder for a kid-friendly meal. For extra crunch and color, fast-cooking vegetables such as beans, peas, and corn can be added. You can use white onion instead of the more intense red onion. If you find the vegetables sticking on the bottom of the skillet without being fully cooked, add 1/2 cup water and cover. Once cooked, remove the lid and cook on very low until the water evaporates.