Looking for a comforting, flavorful dish that’s both healthy and satisfying? This Cauliflower and Potato Curry brings together tender vegetables and aromatic Indian spices in a rich, warming sauce. I’ve perfected this recipe to be approachable for home cooks while maintaining authentic flavors that will make your kitchen smell amazing.
Ingredients
- 1 large cauliflower head, cut into florets
- 3 medium potatoes, peeled and cubed
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 medium tomatoes, diced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- Salt to taste
- Fresh cilantro for garnish
- 1 cup water
Instructions
- Heat oil in a large pan over medium heat. Add onions and sauté until golden brown, about 5-7 minutes.
- Add minced garlic and grated ginger, cooking for another minute until fragrant.
- Stir in ground spices (cumin, coriander, turmeric) and cook for 30 seconds to bloom the flavors.
- Add diced tomatoes and cook until they start to break down, about 5 minutes.
- Add potato cubes and cook for 5 minutes, stirring occasionally.
- Add cauliflower florets and water. Cover and simmer for 15-20 minutes until vegetables are tender.
- Sprinkle garam masala, adjust salt to taste, and garnish with fresh cilantro.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4-6 people
Recipe Notes
For the best results, cut your cauliflower florets and potato pieces into similar sizes to ensure even cooking. If you prefer a thicker curry, you can mash some potato pieces against the side of the pan towards the end of cooking. Don’t rush the onion-browning step – it builds essential flavor. For a spicier version, add 1-2 chopped green chilies with the garlic and ginger.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually develop beautifully overnight, making this curry perfect for meal prep. Serve with warm naan bread or steamed rice for a complete meal.
Cauliflower and Potato Curry
Ingredients
- 1 large cauliflower head cut into florets
- 3 medium potatoes peeled and cubed
- 2 tablespoons vegetable oil
- 1 large onion finely chopped
- 3 cloves garlic minced
- 1- inch piece ginger grated
- 2 medium tomatoes diced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- Salt to taste
- Fresh cilantro for garnish
- 1 cup water
Instructions
- Heat oil in a large pan over medium heat. Add onions and sauté until golden brown, about 5-7 minutes.
- Add minced garlic and grated ginger, cooking for another minute until fragrant.
- Stir in ground spices (cumin, coriander, turmeric) and cook for 30 seconds to bloom the flavors.
- Add diced tomatoes and cook until they start to break down, about 5 minutes.
- Add potato cubes and cook for 5 minutes, stirring occasionally.
- Add cauliflower florets and water. Cover and simmer for 15-20 minutes until vegetables are tender.
- Sprinkle garam masala, adjust salt to taste, and garnish with fresh cilantro.
