A simple Indian dish perfect for these cold winter days that is sure to warm you from the inside out. Cauliflower and potatoes are simmered in an indian spiced curry to create a nutrient-dense, rich, and satisfying meal. To make it more of a complete meal, I like to add chickpeas into the mix or put it on top of a bed of quinoa.
- 2 tbsp avocado oil
- 1 medium yellow onion, roughly chopped
- ½ tbsp cumin seeds
- 1 bunch cilantro, stems and leaves separated and chopped
- 1 tsp turmeric
- 2 tsp salt
- 1-2 cloves garlic, minced or pressed
- 1-inch piece of ginger, grated
- 1 14.5 oz can diced tomatoes
- 1 medium cauliflower, cut into bite-sized florets
- 2 large potatoes (or about 5 small), cut to into bite sized cubes
- 1 tsp garam masala
- Pinch red pepper flakes
- 1 lime, cut into wedges
- Salt + pepper, to taste
Heat 2 tbsp of oil in a large saucepan. Add the onion and cumin seeds. Saute for a few minutes, until onion softens. Next, add in the cilantro stems (not leaves) , turmeric, and salt. Saute for 1 minute, stirring occasionally.
Stir in the garlic, ginger, and canned tomatoes. Bring to a simmer and then add in the cauliflower, potato, and garam masala. Stir until the cauliflower and potatoes are all coated in the curry. Cook, covered, for about 15 minutes or until potatoes and cauliflower are tender, but not mushy.
Remove from heat and stir in the chopped cilantro leaves and a squeeze of lime. Add more salt and spice, to taste. Serve with lime wedge and cilantro to garnish, if desired.
Recipe and photo by Natalie Bickford.