“Dry” Potato and Cauliflower Curry

May 26, 2023May 26, 20230 11

Spicy and Flavorful Dry Potato and Cauliflower Curry

by The Chefin Curry

Prep

10 min

Cook

25 min

Ready In

35 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

240

Sugar

Fat

This 'Dry' Potato and Cauliflower Curry is a flavorful vegetarian dish that is perfect for any night of the week. The dish is spicy and full of flavor, making it a great way to use up any extra vegetables in your fridge. It's a healthy option that is easy to make and can be enjoyed by everyone. Whether you're a longtime vegetarian or just looking to switch up your traditional meals, this recipe is a great one to try. Serve it with rice or bread for a hearty and satisfying meal.

Instructions

1.	Heat olive oil in a large skillet over medium-high heat.
2.	Add kalonji and stir for 10 seconds.
3.	Add fresh chili peppers, turmeric, and salt. Cook for 20 seconds.
4.	Add cubed potatoes and mix well. Cover the skillet and let it cook for 5 minutes.
5.	Add cauliflower and mix everything together. Cover and cook for 10 minutes until the vegetables are tender and slightly brown.
6.	Serve hot with rice or bread.

PROS

This dish is flavorful and easy to make.
It’s a great vegetarian meal to add to your weekly rotation.
The addition of chili peppers and turmeric gives it a spicy kick and wonderful flavor.

It’s a perfect dish for meal prep as it can be reheated throughout the week for lunches or dinners.

CONS

This dish can be a bit high in carbs due to the use of potatoes, but it is still a healthy vegetarian option.
As with any spicy dish, it may not be suitable for those with sensitive stomachs.

HEALTH & BENEFITS

Potatoes and cauliflower are both low in calories and high in nutrients. They are great sources of fiber, vitamin C, vitamin K, and vitamin B6. The addition of chili peppers and turmeric also have potential health benefits, such as reducing inflammation and aiding in digestion.

	450 g potatoes , cubed 25 mm
	2 tablespoons olive oil
	3/4 teaspoon kalonji
	5 fresh chili peppers , sliced
	1/2 teaspoon turmeric
	1 small cauliflower , cut in 25mm
	3/4 teaspoon salt