Vegetarian Potato and Cauliflower Curry
I took my favorite parts of several different recipes to come up with this rich and flavorful vegetarian curry. I usually serve it with steamed rice, which can cook as the curry comes together. Sometimes I throw a few cardamom pods in when I steam the rice. It adds a great flavor. Don't forget to remove the pods before you serve the rice!
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Recipe Summary
Ingredients
8
Original recipe yields 8 servings
Directions
Cook's Notes:
Use red potatoes in place of Yukon Gold potatoes, if desired.
Use mild olive oil or regular butter in place of the ghee, if desired.
Nutrition Facts
Per Serving:
230 calories; protein 6.1g; carbohydrates 31.3g; fat 10.1g; cholesterol 8.2mg; sodium 726.5mg.
Full Nutrition