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This Curried Cauliflower and Potatoes is a tasty dish to make as a side or main course. It has an incredible butter and curry spice flavor! An authentic recipe from a family friend raised in India.
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Curried Cauliflower and Potatoes
This curried cauliflower and potatoes dish is the second one that we got from a family friend. Both were incredible! My husband and I were literally fighting over the last bites of this—it was so good!! It’s not often we fight over veggies, but these ones were worth it.
I have to admit that I’m not normally a huge cauliflower lover. It usually seems tasteless and bland, but the way this dish is made makes cauliflower taste incredible. The flavors in this dish are to die for. I’m definitely making this one again very soon since the whole family was crazy about it!
Ingredients in Curried Cauliflower
- cumin seeds
- garlic – finely chopped
- onion – diced
- jalapeno (if you like it spicy)
- turmeric powder
- ground cumin
- Garam Masala or an Indian spice blend (curry powder, cayenne pepper, chili powder)
- cauliflower – chopped into bite sizes
- large potatoes – peeled and diced (russets or gold will work)
- cilantro – for garnish
Low-Calorie Side Dish
Mickey, who we got this dish from, has a medical condition where she can only eat certain foods. Because of this, she does the most amazing things with vegetables. She knows which spices work well with vegetables and is an altogether amazing cook.
Since this curried cauliflower and potatoes dish is essentially just veggies, you can feel good making this one and enjoying it. This rich dish is savory and hearty…and low calories! Basically the best combination possible.
What to Serve with This Dish
We eat the curried cauliflower and potatoes as a main dish with a side of steamed rice and naan bread. It is also delicious with a side of raita (a cream made of yogurt, cucumber, and lemon juice).
This also makes an excellent side dish. Serve it with some roasted chicken or lamb. Any extra leftovers can be enjoyed as a cold salad as well—kind of like an upgraded potato salad!
Frequently Asked Questions
No, not for this dish, there’s no need for blanching first.
Keep checking it during the cooking process. When it is fork tender it is ready.
Yes, this dish is naturally gluten-free. Serve with rice and gluten-free naan for a full meal free of gluten.
Yes, this will give it a more roasted cauliflower taste. Prepare as directed, but after you toss the cauliflower florets and diced potatoes in the spices, transfer to a baking sheet. Roast at 375 degrees F, stirring at least once during baking, until potatoes and cauliflower are fork tender.
Store any leftovers in an airtight container.
Stir some coconut milk into the dish to bring down the spice level. Let it simmer for another minute over medium heat.
Yes, just double the cauliflower or sub the potatoes for sweet potatoes.
Read Next: Quick and Easy Dinner Ideas
More Indian Food Recipes
Craving even more Indian food recipes? Besides this curried cauliflower and potatoes, some of my other favorite dishes include:
- Curried Garbanzo Beans
- Chicken Coconut Korma
- Chicken Tikka Masala
- Mulligatawny Soup
- Grilled Coconut Curry Chicken
How to Make Curried Cauliflower and Potatoes
- 1/4 cup butter
- 2 teaspoons cumin seeds
- 8 cloves garlic finely chopped
- 1/2 onion diced
- 1/4 jalapeno (if you like it spicy)
- 1 teaspoon turmeric powder
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 2 Tablespoons Garam Masala or an Indian spice blend
- 1 head cauliflower chopped into bite sizes
- 2 large potatoes peeled and diced
- cilantro for garnish
- In a large skillet (that has a lid) over medium to medium-high heat add butter, cumin seeds, garlic, onion, and jalapeño. Stir frequently and cook until onions and carmelized.
- Then add turmeric, ground cumin, salt, and Garam Masala and stir well.
- Add potatoes and cauliflower, stir to coat with the spices, and cover with the lid.
- Take the lid off to stir frequently. Dish is ready when cauliflower and potatoes are fork tender.
- Garnish with chopped cilantro. Season with salt to taste.
- We eat the curried cauliflower and potatoes as a main dish with a side of steamed rice and naan bread.
- It is also delicious with a side of raita (a cream made of yogurt, cucumber, and lemon juice).
- This also makes an excellent side dish. Serve it with some roasted chicken or lamb.
- Any extra leftovers can be enjoyed as a cold salad as well—kind of like an upgraded potato salad!
- Bring the spice level down by adding a little coconut milk.
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