Curried Cauliflower and Potatoes

  • Servings: 6-8

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  • 3/4 pound all-purpose potatoes, peeled and cut into 1/2-inch dice
  • Salt
  • One 3-pound head of cauliflower, cut into 1 1/2-inch florets
  • 3 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • 1 small onion, finely chopped
  • 2 large garlic cloves, minced
  • 2 tablespoons curry powder
  • 2 teaspoons fresh lemon juice

How to make this recipe

  1. Boil the potatoes in salted water until just tender, about 5 minutes. Remove the potatoes with a slotted spoon. Add the cauliflower and cook until crisp-tender, about 5 minutes; drain.

  2. In a large nonreactive skillet, melt the butter in the oil over moderate heat. Add the onion and garlic and cook until soft, about 2 minutes. Add the curry powder and cook, stirring, for 2 minutes. Add the potatoes and cauliflower and cook, stirring occasionally, for 2 minutes longer.

  3. Add the lemon juice, 1/2 teaspoon salt and 1 cup of water. Cook, scraping up the bottom, until the liquid is absorbed, about 5 minutes; serve.

Serve With

Serve with roast leg of lamb or chicken—roasted, braised, or grilled.

Contributed By Published January 1997

496204 recipes/curried-cauliflower-and-potatoes 2013-12-06T23:23:16+00:00 Diana Sturgis spring|winter|side-dishes|6|8|basic-easy|fast|vegetarian|weeknight-dinner january-1997,diana sturgis,curried cauliflower and potatoes,potato and cauliflower curry,winter and spring vegetable recipe,indian potato and cauliflower recipe recipes,curried-cauliflower-and-potatoes 496204

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