Enjoy a delicious and quick dish that is also healthy! This Cauliflower Potato Curry can be ready in 25 minutes and tastes way better than takeout!
Sometimes all you need is a light, warm and homemade dish that’s ready in no time. This cauliflower potato curry has it all!
A week before our visit to Turkey, Kyle and I decided to eat at our favorite places in Seattle. We ate out a lot for that one week, which was delicious but not particularly healthy. Now that we are back on track, we tend to eat healthier and lighter. After all, nothing is better than homemade food, in this case, this healthy cauliflower potato curry.
One thing that I love about blogging is that it’s so easy to make friends and talk about your food craze with them all the time! Plus, as Julia Child says: “People who love to eat are always the best people.” One of the bloggers I’m very good friends with is Wajeeha from I Knead to Eat (How cool is her blog’s name?). This week we decided to make curries, each our own way!
I decided to make this delicious cauliflower potato curry which is so incredibly easy to make. The combination of the spices and the simplicity makes this dish really special, as it’s full of flavor but not overwhelming. It can be served with rice or bread and everyone loves it – including even people who like to have meat in their food all the time.
Looking for more meatless recipes?
- Easy Caprese Gnocchi
- Greek Chickpea Salad
- Mushroom Pesto Penne
- Old-Fashioned Lentil Shepherd’s Pie
- Persian One Pot Tomato Rice – Dami Gojeh Farangi
- Sausage Gnocchi Soup
I made this potato cauliflower curry with fresh cauliflower and strongly recommend doing so, but if you want to use frozen cauliflower, I think that would work well if you let it thaw fully before using it. From start to finish, it took me only 25 minutes to make this cauliflower potato curry and it disappeared in 10 minutes because it was too good to just stay on the counter!
P.S : Be sure to check out Wajeeha’s 30-Minute Chickpea Curry! You’ll love it!
Cauliflower Potato Curry
- 1 russet potato cut into chunks
- 1 head cauliflower cut into medium florets
- 2 tbsp olive oil
- 1/2 tsp turmeric
- 1/2 tsp garam masala
- 1/2 tsp paprika
- 2 tsp curry powder
- 1 tsp salt
- 1/2 cup water more is necessary
Heat oil in a pot over medium heat.
Add all the spices except salt, saute for 20 seconds.
Add potato and cauliflower florets, stir until everything is covered with spices.
Add salt and water, cover the pot with a lid and cook for 20 minutes until potatoes are cooked and cauliflower is tender. Add more water if needed.
Like vegetarian food? Here is some more!