Curried Cauliflower and Potatoes

  • Servings: 6-8

Related Video

More Videos
How to Perfectly Toast Buns on the Grill


  • 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

Related Video

More Videos
How to Perfectly Toast Buns on the Grill

496204 recipes/curried-cauliflower-and-potatoes 2013-12-06 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