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Nutrition Facts
Serving Size 1 (237g) Recipe makes 6 servings
Calories 168
Calories from Fat 48		(28%)
Amount Per Serving		%DV
	Total Fat 5.4g	8%
	Saturated Fat 0.4g	2%
	Monounsaturated Fat 3.0g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 20mg		0%
Potassium 735mg		21%
Total Carbohydrate 26.4g		8%
	Dietary Fiber 4.6g	18%
	Sugars 4.2g
Protein 4.8g		9%
detailed view... how is this calculated?

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Curried Cauliflower and Potatoes

Recipe #61850 | 30 min | 10 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Kozmic Blues
May 9, 2003

This is a simple vegetarian curry dish that you can make as spicy or as mild as you like. Please feel free to experiment with the spices, or try different types curry powders to suit your taste.

SERVES 6 (change servings and units)

Ingredients

1 1/2 lbs red potatoes, peeled and cubed
2 teaspoons brown mustard seeds
2 tablespoons canola oil or vegetable oil
1 medium yellow onion, sliced
2 cloves garlic, minced
2 teaspoons fresh ginger, minced (I usually take a 2 inch piece of ginger and run it over my microplane grater)
1 teaspoon cumin
1/2 teaspoon curry powder
2 cups cauliflower florets (about 1 head)
1 cup water
salt
fresh black pepper
1 cup fresh peas (can use frozen)
1/4 cup fresh cilantro, chopped
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper (or to taste)

Directions

1
Peel potatoes and cut into cubes, about 1 inch.
2
Place potatoes in bowl of water until ready to use.
3
Place mustard seeds in a saucepan over medium heat, and cook until they begin to pop (1-2 minutes) Add the oil, onion, garlic and ginger and cook until onions begin to soften.
4
Next add the spices cook until their fragrance intensifies.
5
Keep stirring.
6
Drain potatoes and add to pan along with the cauliflower florets.
7
Stir well to coat everything with the spices.
8
Add the cup of water and cook covered until the potatoes are just about tender, about 15 minutes.
9
Season with salt and pepper.
10
Next add the peas and cook uncovered until tender, and until most of the liquid is absorbed.
11
(3-5 more minutes) Add chopped cilantro and serve.

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Featured Reviews for This Recipe

From: Kathy228

On Mar 16, 2008

Oh was this good! The curry seasoning was perfect. I used olive oil and didn't peel my potatoes (I never peel redskins). Other than that, I made it as posted. This was an easy dish to make because nothing needed par-cooking. Thanks for such a keeper recipe!

0 people found this review helpful

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From: FLYing4Me

On Jul 19, 2006

This was a good side dish! It is amazing the the potatoes cook in only a cup of water. Great combination of flavors. We will make this again. Thanks Kozmic!

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From: Charishma Ramchandani

On May 10, 2003

This is a regular on our table and is enjoyed by all of us. Cauliflower is one of my favourite veggies and peas is something I have loved since I was a kid...so that makes me want to eat this all the more Generally, we also add 2 chopped and peeled tomatoes when making this.

4 people found this review helpful

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From: love4culinary

On Mar 12, 2005

I have probably made this a million times since first reviewing it in jul 03. We enjoy this recipe very much!! Tonight I made it with a few minor alterations due to my own stupidity LOL I didnt realize i was out of peas until it was too late... so i decided to throw in some chopped jalapenos for added color and flavor...wow it was great! missed the peas though hehe. I also used red onion instead of yellow because thats all i had as well, and it made for a nice change. Thanks once again for this recipe