Cauliflower and Potato Curry Recipe
A hearty, spiced cauliflower and potato curry packed with flavor, perfect for a cozy meal without the hassle.
Ingredients
- 1 tbsp olive oil
- 1 small onion chopped
- 2 cloves garlic minced
- 1- inch piece ginger grated
- 1 tsp cumin seeds
- 1 tsp ground turmeric
- 1 tsp garam masala
- ½ tsp ground coriander
- ½ tsp paprika
- 1 medium potato diced
- ½ head cauliflower cut into florets
- 1 can 14 oz diced tomatoes
- ½ cup coconut milk
- ½ cup vegetable broth
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup frozen peas optional
- Fresh cilantro for garnish
Instructions
Sauté the Aromatics
- Heat oil in a large skillet over medium heat.
- Add cumin seeds, letting them toast for 30 seconds.
- Stir in onion, garlic, and ginger. Cook until soft.
Add the Spices
- Sprinkle turmeric, garam masala, coriander, and paprika into the pan.
- Stir well to coat the onions.
- Cook the Vegetables
- Add potatoes and cauliflower. Mix until evenly coated in spices.
Simmer the Curry
- Pour in diced tomatoes, coconut milk, and broth.
- Stir, cover, and let simmer for 20 minutes.
Finish and Serve
- Stir in peas (if using) and cook for 5 more minutes.
- Adjust seasoning, garnish with cilantro, and serve hot.
Notes
Nutritional Information (Per Serving)
- Calories: 250
- Total Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 6g
Vitamins & Minerals (Per Serving)
- Vitamin A: 10%
- Vitamin C: 50%
- Iron: 15%
- Potassium: 20%
- Magnesium: 12%
Pro Tips for Maximum Flavor
- Roast the cauliflower beforehand for extra depth.
- Add a squeeze of lemon for brightness.
- Spice things up with chili flakes if you like heat.
- Let the curry sit for 10 minutes before serving—it gets better.
- Pair with fluffy basmati rice for the full experience.