Name: Golden Cauliflower Curry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 3 cups cauliflower florets (separated into 1 inch pieces (about half a head of cauliflower)); 2 cups potatoes (peeled and cubed into 1/2 inch pieces (about 1 Russet potato)); 3/4 cup frozen peas; juice from half a lemon; 3 teaspoons curry powder; 1/2 teaspoon cayenne; 1 teaspoon salt; 3 tablespoons canola oil; 3 tablespoons water

Summary:

Cauliflower curry with potatoes is one of my favorite spicy dry curry meals: it’s a fast and easy one pan/one-pot 30-minute dinner with delicious Indian-inspired flavors.

Golden Cauliflower Curry

5 from 5 votes

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Prep: 15

Cook: 15

Yield: 2 servings

INGREDIENTS

▢ 3 cups cauliflower florets separated into 1 inch pieces (about half a head of cauliflower)
▢ 2 cups potatoes peeled and cubed into 1/2 inch pieces (about 1 Russet potato)
▢ 3/4 cup frozen peas
▢ juice from half a lemon
▢ 3 teaspoons curry powder
▢ 1/2 teaspoon cayenne
▢ 1 teaspoon salt
▢ 3 tablespoons canola oil
▢ 3 tablespoons water

INSTRUCTIONS

Heat cooking oil in a 3 quart saute pan over medium heat. Add the potato cubes, sautéing for a minute. Add the cauliflower and sauté for another minute. Then add the curry powder, cayenne powder, salt, and water. Stir well.
Reduce the heat to medium-low. Cook covered with a lid until the cauliflower is soft and cooked through, about 10 minutes.
Uncover the pan. Add peas. Turn the heat to medium-high. Cook and stir until the peas are cooked, about 2 minutes. The potato and cauliflower should look dry and nicely curried. Remove from heat. Squeeze lemon juice over the pan. Serve immediately.

NUTRITION

365 kcal/serving

PHOTOS

NOTES & TIPS

This is a convenient one-pan/one-pot meal that is vegetarian, easy and fast to make, and full of bold flavors and spices. It takes about 15 minutes for prep work (chopping up the potato and cauliflower) and another 15 minutes for sautéing.