Potato Cauliflower Curry

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“We love this potato cauliflower curry. It’s bright and colorful with tons of flavor thanks to a mix of Indian spices. But don’t worry, since it’s homemade, you can make it as hot or mild as you like it.”

Getty Stewart


  1. 4 medium red potatoes
  2. 1 head small cauliflower
  3. 2 Tbsp canola oil
  4. 1 tsp black mustard seed
  5. 1 tsp cumin seed
  6. 1 small onion, chopped
  7. 1-2 green chilies, finely chopped
  8. 1 tsp coriander powder
  9. 1 tsp turmeric powder
  10. 1 tsp cumin powder
  11. ½ tsp garam masala
  12. 2 Tbsp grated fresh ginger
  13. 1 tsp salt
  14. 1 cup chopped tomatoes, fresh or canned
  15. ½ cup yogurt
  16. 2 Tbsp chopped, fresh cilantro or green onions
  1. Wash, peel and cut potatoes into 1/2 inch (1.3 cm) cubes. Place in pot, cover with water and bring to boil over medium-high heat. Cook uncovered, until just tender 8 to 10 minutes. Drain and set aside.
  2. Trim, wash and cut cauliflower into small florets. In pot with steam basket and 3 inches (7.5 cm) of water, steam cauliflower for 5 to 7 minutes. Remove cauliflower and set aside.
  3. In large, heavy pot, heat canola oil over medium high heat.
  4. Add cumin and mustard seed and sauté until fragrant and starting to pop, about 30 seconds.
  5. Add onion and green chilies and sauté until onions are translucent, about 2 minutes.
  6. Add coriander, turmeric, cumin, garam masala, ginger and salt; sauté for 1 minute.
  7. Add tomatoes (add ½ cup (125 mL) water if using fresh tomatoes), loosen any browned bits and cook for 5 minutes. Stir in yogurt.
  8. Mix in potatoes and cauliflower. Cook for 5 minutes over low heat.
  9. Taste and adjust seasoning. For a thinner curry, add water to reach desired consistency.
  10. Remove from heat, garnish with chopped cilantro and enjoy.
  11. Yield: 8 servings Serving Size: 1 cup (250 mL)
  1. Toasting the seeds and then the spices really improves the flavor, don’t skip this step!

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