Cauliflower and Potato Curry


30 minutes or fewer

This Indian-style favorite is fragrant with curry, fresh ginger and garlic. All you need on the side is a basket of warmed naan bread, or another flatbread, such as whole wheat pita.

  • 6Servings


  • 2 tsp. olive oil
  • 1 1/4 cups thinly sliced onion (about 1 large)
  • 2 tsp. minced fresh ginger
  • 1 Tbs. mild curry powder
  • 2 cloves garlic, minced (about 2 tsp.)
  • 4 cups cauliflower florets
  • 1 1/2 lb. round white or red potatoes (about 4 medium), peeled and cut into 1 1/2-inch pieces
  • 1 cup canned crushed tomatoes in thick puree
  • 1/2 cup chopped cilantro
  • 1 cup frozen petite peas


Heat oil in Dutch oven over medium-high heat. Add onion and ginger, cover and cook 3 minutes. Reduce heat to medium.

Add curry powder and garlic, and cook 30 seconds, or until fragrant, stirring constantly. Add cauliflower and potatoes and cook, stirring often, 5 minutes, or until they soften.

Add tomatoes, 1/4 cup cilantro, 1/2 cup water and pinch of salt. Simmer, reduce heat, and cook, covered, 15 minutes, or until vegetables are tender. Stir in peas and remaining cilantro; cook, covered, 2 minutes, or until peas are tender.

Nutrition Information

  • Calories: 176
  • Carbohydrate Content: 37 g
  • Fat Content: 2 g
  • Fiber Content: 6 g
  • Protein Content: 6 g
  • Sodium Content: 224 mg
  • Sugar Content: 6 g