Cauliflower potato curry

Looking for a vegetarian option that's got a kick? This dish delivers nutrients, combining fiber-packed cauliflower and potatoes with tasty spices and healthy fats from olive oil to support heart and brain health. It's a flavorful, plant-based meal that's satisfying and filling.

Cauliflower potato curry

Prep time: 15 minutes  |  Cook time: 35 minutes  |  Serves: 3

INGREDIENTS

• 1 1/4 cup potatoes, cubed 3/4 inch
• 2 cups cauliflower florets, chopped 1 1/2 inch
• 1 medium onion, finely chopped
• 1/4 cup tomato puree
• 1/2 tsp ginger, grated
• 3 to 4 garlic cloves, minced
• (optional) 1 small green chili, seeded and chopped

SPICES

• 1/2 tsp salt
• 3 tbsp olive oil
• 3/4 tsp paprika
• 1/4 tsp cayenne pepper
• 1/4 tsp turmeric
• 1 1/2 tsp garam masala
• 1 tbsp curry powder
• 3/4 tsp cumin powder
• 3/4 tsp coriander powder

DIRECTIONS

1. Add chopped cauliflower to slightly hot water and set aside for 3 to 4 minutes. Drain the water and rinse well. Keep cubed potatoes in water until needed.
2. Heat oil in a pan and add ginger and garlic. Sautee for 30 seconds. Add the onions and cook until transparent. Add potatoes (and green chili, if desired). Cook for 2 to 3 minutes. Cover and cook on a low to medium heat until potatoes are half done. Add cauliflower while potatoes are still undercooked. Continue to cook for 3 minutes.
3. Add all the spices and cover pan, stirring every few minutes until potatoes and cauliflower are tender. Adjust salt if needed.
4. Add the tomato puree and cook for 2 to 3 minutes. Make sure to stir constantly to keep vegetables from burning.

Recipe adapted from Swatshi's Recipes