A delicious colorful potato and cauliflower dish that boasts Indian spices and packs as much heat as you want.
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Course: Side Dish
Cuisine: Indian
Keyword: cauliflower, curry, potatoes
Servings: 8
Calories: 152kcal
Author: Getty Stewart
Ingredients
4medium red potatoes
1head small cauliflower
2Tbspcanola oil
1tspblack mustard seed
1tspcumin seed
1small onionchopped
1-2green chiliesfinely chopped
1tspcoriander powder
1tspturmeric powder
1tspcumin powder
1tspgaram masala
2Tbspgrated fresh ginger
1tspsalt
1cupchopped tomatoesfresh or canned
½cupyogurt or coconut milk
2Tbspchoppedfresh cilantro or green onions
Instructions
Wash, peel and cut potatoes into 1/2 inch (1.3 cm) cubes. Place in pot, cover with water and bring to boil over medium-high heat. Cook uncovered, until just tender 8 to 10 minutes. Drain and set aside.
Trim, wash and cut cauliflower into small florets. In pot with steam basket and 3 inches (7.5 cm) of water, steam cauliflower for 5 to 7 minutes. Remove cauliflower and set aside.
In large, heavy pot, heat canola oil over medium high heat.
Add cumin and mustard seed and sauté until fragrant and starting to pop, about 30 seconds.
Add onion and green chilies and sauté until onions are translucent, about 2 minutes. Add ciltantro stems if using.
Add coriander, turmeric, cumin, garam masala, ginger and salt; sauté for 1 minute.
Add tomatoes (add ½ cup (125 mL) water if using fresh tomatoes), loosen any browned bits and cook for 5 minutes. Stir in yogurt.
Mix in potatoes and cauliflower. Cook for 5 minutes over low heat.
Taste and adjust seasoning. For a thinner curry, add water to reach desired consistency.
Remove from heat, garnish with chopped cilantro and enjoy.
Yield: 8 servings Serving Size: 1 cup (250 mL)
Video
Notes
Toasting the seeds and then the spices really improves the flavor, don't skip this step!Add extra tomato sauce, water or coconut milk for a more liquid curry.You can use frozen cauliflower in this recipe. Just skip the steaming step and add frozen (no need to thaw) cauliflower with the potatoes. You may need to cook the curry a little longer until cauliflower is heated through.Add chickpeas for a complete meal.