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.
Ingredients
3cupscauliflower floretsseparated into 1 inch pieces (about half a head of cauliflower)
2cupspotatoespeeled and cubed into 1/2 inch pieces (about 1 Russet potato)
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.