Potato Cauliflower Curry Recipe

Name: Potato Cauliflower Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head cauliflower, broken into florets; 2 tablespoons vegetable oil; 1 medium onion, chopped; 1 green bell pepper, finely diced; 4 garlic cloves, minced; 1 teaspoon fresh ginger, minced; 1 1/2 teaspoons cumin; 2 tomatoes, seeded and diced; 1/4 teaspoon curry powder; 6 small red potatoes, quartered; 1 cup vegetable broth; 12 ounces fresh spinach, torn in pieces; 1/2 teaspoon salt; 1/8 teaspoon cayenne; 1/2 cup peas

Servings: persons

1 head cauliflower, broken into florets
2 tablespoons vegetable oil
1 medium onion, chopped
1 green bell pepper, finely diced
4 garlic cloves, minced
1 teaspoon fresh ginger, minced
1 1/2 teaspoons cumin
2 tomatoes, seeded and diced
1/4 teaspoon curry powder
6 small red potatoes, quartered
1 cup vegetable broth
12 ounces fresh spinach, torn in pieces
1/2 teaspoon salt
1/8 teaspoon cayenne
1/2 cup peas

1
In a large saucepan of boiling water, cook the cauliflower until crisp-tender; about 3 minutes. Drain, rinse under cold running water and drain again.
2
In a casserole dish, heat oil. Add onion and cook over medium heat until the onion is lightly browned; 4-5 minutes.
3
Add the green pepper and garlic and cook until the pepper is softened; 2-3 minutes. Add ginger, cumin and curry powder and cook, stirring 1-2 minutes.
4
Add tomatoes, cauliflower, potatoes and broth. Cover and cook over medium heat until the potatoes are tender; 12-15 minutes. Add additional broth or water if the mixture becomes too dry.
5
When potatoes are cooked, stir in spinach, peas, salt and cayenne. Cook until the spinach is just wilted, about 2 minutes. Serve hot.

415

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 head cauliflower, broken into florets, 2 tablespoons vegetable oil, 1 medium onion, chopped, 1 green bell pepper, finely diced, and more.

Yes, Potato Cauliflower Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potato Cauliflower Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions