Cauliflower Potato Curry

Larry asked his colleague Supraja what she had for lunch the other day, and she shared this cauliflower curry recipe. I had a small head of cauliflower and some potatoes and cabbage to use, so I added a few more vegetables and changed up the spicing a little (making up the "curry" part with the various spices I have), and it was very good! Thank you, Supraja! 


1 small cauliflower, chopped 
2 medium potatoes, chopped
2 C cabbage, chopped
1 onion, chopped

2 T canola oil
1 hot pepper, minced
2 tsp cumin seed
1 tsp mustard seed
1/2 tsp fenugreek seed
4 cloves garlic, minced
1" ginger, minced

1 bay leaf
1 tsp thyme
2 tsp turmeric
2 tsp coriander
2 tsp chili pwd
1/2 tsp paprika
1 tsp salt
1 tsp black pepper
2 T dried or fresh cilantro

1 can diced tomatoes
1 can coconut milk
zest of 1 lime


Chop the vegetables. Steam the potatoes and cauliflower in the microwave for 4 minutes to precook them a little, and set aside to cool. Mix the spices and set aside.

Saute onion, hot pepper, and seeds (cumin, mustard, fenugreek) in oil for a few minutes until the onion turns a bit translucent. Add garlic and ginger and saute another minute. Add cabbage and saute a couple more minutes. Add spices and saute a minute. Add tomato and cook a few minutes to reduce the juices. Add coconut milk and stir; then add cauliflower and potato and stir. 

Let it all simmer, covered, for 15-20 minutes, stirring occasionally, until preferred tenderness. 

Grate lime zest on top to finish the dish. Serve over rice with fresh cilantro and some lime juice.

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