Curried Cauliflower and Potatoes

 Delicious, Quick Side Dishes

6 to 8 -


  • 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


  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.

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