Curried Cauliflower
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.
Servings: 6
Calories: 114kcal
Ingredients
- 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
Instructions
- 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.
Notes
Recipe Tips:
- 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.
Nutrition
Calories: 114kcal | Carbohydrates: 8g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 482mg | Potassium: 352mg | Fiber: 3g | Sugar: 2g | Vitamin A: 260IU | Vitamin C: 49mg | Calcium: 46mg | Iron: 2mg