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Our yummy cauliflower and potato curry isn’t a typical ‘wet’ saucy curry, it’s more on the dry side with the vegetables covered in aromatics and spices. You get a ton of health benefits with this dish. Not only does it feature the cancer fighting cruciferous veggie, cauliflower, it also packs the deliciously anti-inflammatory spices turmeric and coriander plus it’s gluten free. It’s great as a side or eaten as a main with an egg on top for extra protein. In fact it’s the perfect way to use leftover steamed or boiled potatoes instead of making hash or home fries. Good for you never tasted so good!
Preparation
1.Heat the ghee in a wok or sauté pan over a medium high flame until very hot. Add the cumin seeds, let them sizzle for 30 seconds then add the garlic. As soon as the garlic starts to color, about 1 minute, add the onion. Sprinkle with salt. Cook stirring until the onion has softened and started to color, about 5 minutes
2.Add the cauliflower, sprinkle with salt and sauté until it starts to soften a little and maybe has some brown spots, about 5 minutes. Add the turmeric, coriander, and cayenne if using. Cook stirring until the vegetables are covered with the spices, and the spices have started to crust a little on the bottom of the pan. Add ¼ cup of the water to the pan. Quickly stir to incorporate the spices on the bottom of the pan into the liquid. Cover. Lower the heat to medium. Cook for 5 minutes. Stir once or twice to make sure the sauce doesn’t burn. Add a tablespoon of water if looks dry. The cauliflower should be just ‘al dente’ after this.
3.Raise the flame to medium high. Add the potatoes to the cauliflower and onions. Stir to mix. When coated with spices, add 2 tablespoons of water and cover. Cook for 1-2 minutes, stirring occasionally. Add the remaining water and the lemon juice. Cook uncovered over a medium high heat until the liquid has almost evaporated, and the vegetables are covered with onion and spices. Taste for salt and serve.
Ingredients:
- 1 tablespoon vegan ghee or canola oil
- 2 teaspoons cumin seed
- 1 to 2 cloves garlic sliced
- 1 medium onion sliced
- 1 head cauliflower broken into 1″ florets
- ½ teaspoon ground turmeric
- 2 teaspoons ground coriander
- ¼ teaspoon cayenne (optional)
- ½ cup water, divided
- 1 lb boiled Yukon gold potatoes at room temperature, cut in a ½ ” dice
- Juice of ½ lemon
- Sea salt to taste
Nutritional Information
Calories
174 cals
Fat
5 g
Saturated Fat
1 g
Polyunsaturated Fat
1 g
Monounsaturated Fat
3 g
Carbohydrates
31 g
Sugar
5 g
Fiber
7 g
Protein
6 g
Sodium
742 mg
*per serving
Ann's Tips and Tricks
Ghee is usually made from clarified butter. If you are neither vegan nor dairy free, use classic ghee to make this dish. Although there are many ghee options on the market, if you don’t have or can’t find any, use a flavor-neutral oil like canola or even peanut. Coconut oil will make this dish taste very different.
For this kind of dish I sometimes blanch the cauliflower for 2 minutes to soften it first. It’s also freezer ready in this state if I don’t want to use it right away. If you do use blanched cauliflower, add the cooked potatoes along with it in step 2. It won’t need the extra cooking on its own to soften.
We’ve used light green Romesco cauliflower in the photo because it looks pretty, but you can use any type of cauliflower you like!
