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)
1 tsp coriander powder (5 mL)
1 tsp turmeric powder (5 mL)
1 tsp cumin powder (5 mL)
½ tsp garam masala (2 mL)
2 Tbsp grated fresh ginger (30 mL)
1 tsp salt (5 mL)
1 cup chopped tomatoes, fresh or canned (250 mL)
½ cup yogurt (125 mL)
2 Tbsp chopped, fresh cilantro or green onions (30 mL)
- 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.
- 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.
- In a large, heavy pot, heat canola oil over medium-high heat.
- Add cumin and mustard seeds and sauté until fragrant and starting to pop, about 30 seconds.
- Add onion and green chiles and sauté until onions are translucent, about 2 minutes.
- Add coriander, turmeric, cumin, garam masala, cayenne pepper (if using), ginger and salt; sauté for 1 minute.
- Add tomatoes (add ½ cup (125 mL) water if using fresh tomatoes), loosen any browned bits and cook for 5 minutes. Stir in yogurt.
- Mix in potatoes and cauliflower. Cook for 5 minutes over low heat.
- Taste and adjust seasoning. For a thinner curry, add water to reach desired consistency.
- Remove from heat, garnish with chopped cilantro and enjoy.
Indian Spiced Potatoes and Cauliflower
Light up your senses with the vivid colour and flavour of this dish. Make it as hot as you like it with more or less Thai chiles and finish it off with a touch of cilantro or green onions just before serving.
- Serving Size
- 1 cup (250 mL)
- Total Fat
- 4.2 g
- Saturated Fat
- 0.4 g
- 0 mg
- 317 mg
- 21.4 g
- 2.7 g
- 3.8 g
- 3.6 g
- 547 mg