Spiced Potatoes & Cauliflower

Clock Icon 35 minutes |
Servings: 8 |
Prep: 10 minutes |
Cook: 25 minutes

Spiced Potatoes & Cauliflower

Clock Icon 35 minutes
Servings: 8
Prep: 10 minutes
Cook: 25 minutes

Spiced Potatoes & Cauliflower

Clock Icon 35 minutes
Servings: 8
Prep: 10 minutes
Cook: 25 minutes

Ingredients

Ingredients

  • 4 medium red potatoes (4)
  • 1 head small cauliflower (1)
  • 2 Tbsp canola oil (30 mL)
  • 1 tsp black mustard seed (5 mL)
  • 1 tsp cumin seed (5 mL)
  • 1 small onion, chopped (1)
  • 1-2 green Thai chiles, finely chopped (1-2)
  • 2 Tbsp grated fresh ginger (30 mL)
  • 1 tsp ground coriander (5 mL)
  • 1 tsp ground cumin (5 mL)
  • 1 tsp salt (5 mL)
  • 1 tsp turmeric powder (5 mL)
  • ½ tsp cayenne (2 mL)
  • 1 cup chopped tomatoes, fresh or canned (250 mL)
  • ½ cup 2% plain Greek-style yogurt (125 mL)
  • ½ tsp garam masala (2 mL)
  • 2 Tbsp chopped, fresh cilantro or green onions (30 mL)

Method

  1. Wash, peel and cut potatoes into 1/2 inch (1.3 cm) cubes. Place in pot, cover with water and bring to boil over medium-high heat. Cook uncovered, until just tender 8 to 10 minutes. Drain and set aside.
  2. Trim, wash and cut cauliflower into small florets. In a pot with a steam basket and 3 inches (7.5 cm) of water, steam cauliflower for 5 to 7 minutes. Remove cauliflower and set aside.
  3. In a large, heavy pot, heat canola oil over medium-high heat.
  4. Add cumin and mustard seeds and sauté until fragrant and starting to pop, about 30 seconds.
  5. Add onion and green chiles and sauté until onions are translucent, about 2 minutes.
  6. Add fresh ginger, coriander, cumin, salt, turmeric, and cayenne pepper (if using); sauté for 1 minute.
  7. Add tomatoes (add ½ cup (125 mL) water if using fresh tomatoes), loosen any browned bits and cook for 5 minutes.
  8. Mix in potatoes and cauliflower. Cook for 5 minutes over low heat.
  9. Stir in yogurt. Taste and adjust seasoning. For a thinner curry, add water to reach desired consistency.
  10. Remove from heat, garnish with garam masala then chopped cilantro. Enjoy.

Tips

This recipe also works well with frozen cauliflower. If using frozen, just thaw & drain and omit step 2.

Serve with Scented Basmati Rice, if you wish!

Notes

This recipe also works well with frozen cauliflower. If using frozen, just thaw & drain and omit step 2.

Serve with Scented Basmati Rice, if you wish!