Traditional Indian cauliflower and potato curry recipe from my mom. We used to eat this all the time growing up. My sister likes it with peas too.
Ingredients
- 1 head cauliflower, cut into 1-inch florets
- 3 potatoes, peeled and cut into 1-inch chunks
- 1 tablespoon olive oil
- 1 teaspoon cumin seeds
- 2 tomatoes, diced
- 1 onion, chopped
- 1 teaspoon salt
- 1 teaspoon curry powder
Directions
Step 1
Place the cauliflower in a large, microwave-safe dish; cook in microwave on High for 3 minutes. Transfer the cauliflower to a bowl and set aside. Put the potatoes in the dish and cook in the microwave on High for 4 minutes. Pour into the bowl with the cauliflower.
Step 2
Heat the olive oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown; stir the onions into the oil and cook about 3 minutes. Add the tomatoes and cook and stir another 3 minutes. Fold the cauliflower and potatoes into the mixture. Season with the curry powder and salt. Continue cooking until completely hot, 3 to 5 minutes. Serve hot.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 228 | |
% Daily Value * | |
Total Fat4g | 5% |
Saturated Fat1g | 3% |
Sodium641mg | 28% |
Total Carbohydrate44g | 16% |
Dietary Fiber9g | 33% |
Total Sugars9g | |
Protein8g | |
Vitamin C112mg | 560% |
Calcium79mg | 6% |
Iron3mg | 15% |
Potassium1384mg | 29% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this