Cauliflower & Potato Curry

Name: Cauliflower & Potato Curry
Yield: 6–8 Servings
Cuisine: Indian
Ingredients: 1 cup (8 oz/250 g) plain yogurt (not Greek style); 2 tsp brown mustard seeds; 1 tsp ground cardamom; 6 oz (185 g) frozen baby peas; 1 lb (500 g) small red-skinned potatoes, halved; ½ cup (4 fl oz/125 ml) canola oil; 2 tsp ground coriander; 1 head cauliflower, cut into florets; 1 large yellow onion, coarsely chopped; 1-inch (2.5-cm) piece fresh ginger, peeled and grated; 1-inch (2.5-cm) piece cinnamon stick; ½ tsp cayenne pepper; 2 tsp ground cumin; 1 tsp ground turmeric; Salt

Preparation info

6–8
Servings

Difficulty
Easy

Appears in

Cooking with Spice

By Jennifer Newens

Published 2013

About

This savory vegetable dish is influenced by the cuisine of northern India, where curries are typically mild in flavor and served in a creamy, yogurt-based sauce. This is a good example of how cooks customize their own curry blend instead of using premixed powders. Feel free to alter the proportions to your own taste.

Ingredients

½ cup (4 fl oz/125 ml) canola oil
1

Asia
India
Main course
Vegetarian
Spicy
Gluten-free

Method

In a Dutch oven, heat canola oil over medium-high heat until shimmering. Working in batches to avoid overcrowding, add potatoes and cauliflower and sauté until potatoes are golden brown and cauliflower florets are speckled with golden brown, 5–7 minutes per batch. Remove from pan and set aside.

Add onion to pan and sauté over medium-high heat until caramel brown, 12–15 minutes. Stir in