Potato and Cauliflower Curry

Recipe courtesy of the Learning Kitchen at UW Health at The American Center.

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Serves 6



  • 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





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.


Nutrition Facts