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.

No additional tips available.

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

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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.

Potato Cauliflower Curry

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