Potato Cauliflower Curry

15 ingredients
5 steps

Ingredients

  • 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 tomatoes, seeded and diced
  • 1/4 teaspoon curry powder
  • 6 small red potatoes, quartered
  • 1 cup vegetable broth
  • 12 ounces fresh spinach, torn in pieces
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne
  • 1/2 cup peas

Directions

  1. 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. 2
    In a casserole dish, heat oil. Add onion and cook over medium heat until the onion is lightly browned; 4-5 minutes.
  3. 3
    Add the green pepper and garlic and cook until the pepper is softened; 2-3 minutes. Add ginger, cumin and curry powder and cook, stirring 1-2 minutes.
  4. 4
    Add tomatoes, cauliflower, potatoes 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. 5
    When potatoes are cooked, stir in spinach, peas, salt and cayenne. Cook until the spinach is just wilted, about 2 minutes. Serve hot.

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