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Potato Cauliflower Curry

  • 1 head cauliflower, broken into florets
  • 2 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 1 green bell pepper, finely diced
  • 4 garlic cloves, minced
  • 1 teaspoon fresh ginger, minced
  • 1 1/2 teaspoons cumin
  • 2 teaspoons turmeric
  • 1/4 teaspoon curry powder
  • 2 tomatoes, seeded and diced
  • 1 small squash, cubed
  • 1 carrot, chopped small
  • 3 medium potatoes, peeled and chunked
  • 1 cup vegetable or chicken broth
  • 12 ounces fresh spinach, torn in pieces
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne (optional)

1. In a large saucepan of boiling water, cook the cauliflower until crisp-tender; about 3 minutes. Drain, rinse under cold running water and drain again.
2. In a casserole dish, heat oil. Add onion and cook over medium heat until the onion is lightly browned; 4-5 minutes.
3. Add the green pepper and garlic and cook until the pepper is softened; 2-3 minutes. Add ginger, cumin, turmeric and curry powder and cook, stirring 1-2 minutes.
4.  Add tomatoes, cauliflower, potatoes, carrot and broth. Cover and cook over medium heat until the potatoes are tender; 12-15 minutes. Add additional broth or water if the mixture becomes too dry.
  5. When potatoes are cooked, stir in spinach, salt and cayenne. Cook until the spinach is just wilted, about 2 minutes. Serve hot, over rice.

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