Potato and Cauliflower Curry
Transform your dinner table with this comforting and flavorful Potato and Cauliflower Curry, a delicious vegetarian dish that’s perfect for cozy weeknight meals. Brimming with the warm, aromatic spices of cumin, turmeric, and garam masala, this hearty curry combines tender potato cubes and golden cauliflower florets, all simmered in a rich, tomato-based sauce. Fresh ginger and garlic add brightness, while a garnish of cilantro provides the perfect finishing touch. Ready in just 45 minutes, this one-pot wonder pairs beautifully with steamed rice, naan, or roti, making it an easy yet satisfying option for a healthy, spice-infused meal. Whether you're a seasoned curry lover or new to Indian-inspired cuisine, this recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 3 medium (about 500g) Potatoes
- 1 medium head (about 600g) Cauliflower
- 1 large, finely chopped Onion
- 2 medium, finely chopped Tomatoes
- 3 minced Garlic cloves
- 1 tablespoon, freshly grated Ginger
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 0.5 teaspoon (adjust to taste) Red chili powder
- 1 teaspoon (adjust to taste) Salt
- 1.5 cups Water
- 2 tablespoons, chopped (for garnish) Fresh cilantro leaves
Instructions
Peel and dice the potatoes into 1-inch cubes. Break the cauliflower into medium-sized florets. Rinse both and set aside.
Heat the vegetable oil in a large skillet or pot over medium heat.
Add the cumin seeds and let them sizzle for 30 seconds until aromatic.
Stir in the chopped onion and sauté for 5-6 minutes until golden brown.
Add the minced garlic and grated ginger, and stir for another minute until fragrant.
Mix in the turmeric powder, ground coriander, garam masala, red chili powder, and salt. Cook for 1 minute to toast the spices.
Add the chopped tomatoes and cook for 5-7 minutes, stirring occasionally, until they break down and form a thick paste.
Add the diced potatoes and cauliflower florets to the pot. Stir well to coat them with the spice mixture.
Pour in 1.5 cups of water, bring the mixture to a gentle boil, and then reduce the heat to a simmer.
Cover and cook for 20-25 minutes, stirring occasionally, until the potatoes and cauliflower are tender and the curry has thickened. Add a little water if needed to adjust the consistency.
Taste and adjust the salt and spice levels, if necessary.
Garnish with freshly chopped cilantro leaves before serving.
Serve hot with steamed rice, naan, or roti.
Nutrition Facts
Calories |
1969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 17.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3467 mg | 151% | |
| Total Carbohydrate | 388.4 g | 141% | |
| Dietary Fiber | 54.9 g | 196% | |
| Total Sugars | 45.8 g | ||
| Protein | 56.7 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 546 mg | 42% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 11074 mg | 236% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
