Dive into the vibrant world of Indian cuisine with our mouthwatering Cauliflower Potato and Pea Curry! This delightful dish, bursting with aromatic spices and fresh vegetables, is not just a feast for the eyes but also a treat for your taste buds. Perfect for a cozy family dinner or impressing guests at your next gathering, this curry is both hearty and healthy. With just 45 minutes from prep to plate, you'll discover how easy it is to create a comforting meal that will have everyone asking for seconds. Ready to spice up your dinner routine? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 head cauliflower, cut into florets
- 2 medium potatoes, diced
- 1 cup peas
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 tomatoes, chopped
- 1 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- Salt to taste
- 2 tablespoons oil
- Fresh cilantro for garnish
Instructions
- Begin by preparing all the ingredients. Cut the cauliflower into small florets, dice the potatoes into bite-sized pieces, and chop the onion and tomatoes. Mince the garlic and grate the ginger. Set all the ingredients aside.
- In a large pot or deep skillet, heat 2 tablespoons of oil over medium heat. Once the oil is hot, add 1 teaspoon of cumin seeds. Allow them to sizzle for about 30 seconds until fragrant.
- Add the chopped onion to the pot and sauté for 5-7 minutes, or until the onions are translucent and slightly golden. Stir occasionally to prevent burning.
- Next, add the minced garlic and grated ginger to the pot. Sauté for an additional 1-2 minutes until the garlic is fragrant, being careful not to let it brown.
- Stir in the chopped tomatoes and cook for about 5 minutes until they soften and break down, forming a sauce. You can add a pinch of salt to help the tomatoes cook down faster.
- Once the tomatoes are cooked, add 1 teaspoon of turmeric powder and stir well to combine all the spices with the tomato mixture.
- Now, add the diced potatoes and cauliflower florets to the pot. Stir to coat the vegetables with the spice mixture.
- Pour in enough water to cover the vegetables (about 1-2 cups), and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes.
- After 15 minutes, add 1 cup of peas to the pot. Stir well and cover again, allowing it to cook for an additional 10 minutes, or until the potatoes and cauliflower are tender.
- Once the vegetables are cooked, add 1 teaspoon of garam masala and adjust the salt to taste. Stir gently to combine and let it cook for another 2-3 minutes.
- Remove the pot from heat and let the curry sit for a few minutes to allow the flavors to meld.
- Before serving, garnish the curry with fresh cilantro. Serve hot with rice or naan for a complete meal.
Tips
- Prep Ahead: To save time, chop all your vegetables ahead of time and store them in the fridge. This will make the cooking process smoother and quicker.
- Adjust the Spice Level: If you prefer a milder curry, reduce the amount of turmeric and garam masala. Conversely, for a spicier kick, feel free to add some chili powder or fresh green chilies.
- Vegetable Variations: Feel free to mix in other vegetables like carrots, bell peppers, or green beans for added color and nutrition.
- Cooking Consistency: If you like a thicker curry, reduce the amount of water you add. For a soupier version, increase the water accordingly.
- Serving Suggestions: This curry pairs beautifully with steamed basmati rice or warm naan bread. Don’t forget to garnish with fresh cilantro for an extra burst of flavor!
- Leftover Magic: Leftover curry can be refrigerated for up to 3 days and often tastes even better the next day as the flavors continue to develop.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 5g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
