Potato and Cauliflower Curry
Recipe courtesy of the Learning Kitchen at UW Health at The American Center.
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Serves 6
Ingredients
- 3 Tbsp canola oil
- 2 yellow onions, thinly sliced
- 4 cloves garlic, minced
- 1-inch piece of fresh ginger, minced
- 2 lbs. Yukon gold potatoes, diced
- 1 large cauliflower, cut into small florets
- 2 tsp curry powder
- 1 tsp ground mustard, cumin, coriander and turmeric
- 1/2 tsp cayenne pepper
- Coarse salt
- Ground black pepper
- 1 (15 oz) can diced tomatoes
- 1 (4.5 oz) can diced green chilies
- 1/2-1 cup low sodium vegetable broth
Directions
Heat canola oil in a large pot to medium-high heat. Add onion, garlic and ginger and saute 1-2 minutes. Add potatoes and cauliflower, saute 3-4 minutes until starting to brown. Season with curry powder, mustard, cumin, coriander, turmeric and cayenne pepper and a dash of salt and pepper.
Pour tomatoes, green chilies and broth into the pot. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes, until cauliflower and potatoes are tender and the sauce has thickened. Taste and adjust seasoning, if necessary.