Name: Cauliflower and Potato Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 2 cups cauliflower, cut into florets; 1 cup potatoes, cubed; 1 teaspoon garlic paste; ½ teaspoon ginger paste; 1 medium onion, coarsely chopped; 1 medium tomato, chopped, or 2 tablespoon canned diced tomatoes; A pinch of cumin seeds; ½ teaspoon ground turmeric; 1 teaspoon ground coriander; 2 teaspoon garam masala; 1 teaspoon chilli powder (optional); 3 tablespoon coconut cream; Water; Salt to taste; 1 sprig of curry leaves; Oil

This is a “curry in a hurry” – perfect for weeknight meals and goes well with plain rice or any Indian bread.

I think replacing potatoes with frozen green peas is a great variation to this recipe. But remember to add them at the end stage of the cooking process. Any other ideas? Please let me know.

More Cauliflower recipes:

Yield: 4

Cauliflower and Potato Curry

A simple potato and cauliflower curry for a lazy day!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

2 cups cauliflower, cut into florets
1 cup potatoes, cubed
1 teaspoon garlic paste
½ teaspoon ginger paste
1 medium onion, coarsely chopped
1 medium tomato, chopped, or 2 tablespoon canned diced tomatoes
A pinch of cumin seeds
½ teaspoon ground turmeric
1 teaspoon ground coriander
2 teaspoon garam masala
1 teaspoon chilli powder (optional)
3 tablespoon coconut cream
Water
Salt to taste
1 sprig of curry leaves
Oil

Instructions

Heat oil in a deep pan, and add cumin seeds. Wait for them to splutter. Once done, throw in chopped onion and fry until it becomes soft. Now it’s time to fry ginger and garlic pastes, and all the other spices (ground turmeric, garam masala, ground coriander, and chilli powder, if using).
Add in tomatoes, and let it cook. You can add cauliflower and potatoes (and of course, salt) at this stage. Mix well. Add enough water just to cover the veggies. Cover the pan with a lid, and cook over a medium flame until done. Stir the curry occasionally to make sure it doesn’t stick to the bottom of the pan.
When the veggies are cooked, you can add coconut cream and curry leaves, and cook for a minute. Serve hot.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 169Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 227mgCarbohydrates 25gFiber 4gSugar 11gProtein 3g

Ingredients

Instructions

Nutrition Information

Yield

Serving Size

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