Potato-Cauliflower-Tomato Curry Recipe

Name: Potato-Cauliflower-Tomato Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium size potatoes, peeled and cut into 1/2-inch cubes; 1 medium size cauliflower, cut into 1/2-inch florets; 2 medium size tomatoes, cut into 1/2-inch pieces; 1/2 c. frozen peas; 2 green chilies, julienne cut; 2 medium size onions, peeled and finely chopped; 1/2-inch cube ginger root, peeled and finely chopped; 1/2 tsp. caraway seed; 1 1/2 tsp. coriander powder; salt to taste; 1 tsp. red chili powder; pinch of turmeric

Servings: persons

3 medium size potatoes, peeled and cut into 1/2-inch cubes
1 medium size cauliflower, cut into 1/2-inch florets
2 medium size tomatoes, cut into 1/2-inch pieces
1/2 c. frozen peas
2 green chilies, julienne cut
2 medium size onions, peeled and finely chopped
1/2-inch cube ginger root, peeled and finely chopped
1/2 tsp. caraway seed
1 1/2 tsp. coriander powder
salt to taste
1 tsp. red chili powder
pinch of turmeric

1
Heat up oil.
2
When hot, add caraway seed.
3
When seed makes a crackling noise, lower heat and add chopped onions, ginger and green chilies to it.
4
Saute over medium heat until onions become translucent.
5
Add salt, spices and chopped tomatoes; saute for a few more minutes.
6
Add potatoes and cauliflower; cook over medium heat, stirring from time to time.
7
Add a few tablespoons of water as needed to help the cooking.
8
When the potatoes and cauliflower become tender, add green peas to it.
9
Stir and cook a few more minutes.
10
When done, garnish with fresh cilantro.

109

kcal

Calories

Carbs

Protein

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 12 ingredients. The key ingredients include: 3 medium size potatoes, peeled and cut into 1/2-inch cubes, 1 medium size cauliflower, cut into 1/2-inch florets, 2 medium size tomatoes, cut into 1/2-inch pieces, 1/2 c. frozen peas, and more.

Yes, Potato-Cauliflower-Tomato 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-Tomato Curry

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