This recipe calls for ingredients found in any grocery store, or that are already in your own kitchen. Delicious and easy to prepare. Make as spicy or mild as you want.

Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the butter and olive oil in a large skillet over medium heat. Add the onion and carrots; cook and stir until tender. Season with curry powder, turmeric, salt, pepper, and red pepper flakes.

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  • Add the cauliflower and potatoes to the pan, and stir to coat with spices. Reduce heat to medium-low, cover, and simmer for 20 minutes, or until the potatoes are tender. Stir occasionally.

Nutrition Facts

371 calories; protein 7.6g 15% DV; carbohydrates 46.6g 15% DV; fat 19.2g 30% DV; cholesterol 30.5mg 10% DV; sodium 159.3mg 6% DV. Full Nutrition

Reviews (56)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/29/2008
I can't imagine making this recipe exactly as outlined here. Not sure how the potatoes and cauliflower would simmer without the addition of at least two cups of water (or broth). With the liquid, however, it got nice and saucy. I also doubled the carrots and added garlic. Also, due to the low burning point of olive oil, it's a poor choice to use for frying. Olive oil also has a Mediterranean flavour that's not right for a curry dish, and it's expensive. Save your olive oil for a nice dressing and use regular vegetable oil and butter for this dish. Read More
(215)

Most helpful critical review

Rating: 3 stars
12/01/2005
This was okay. I added a little extra curry powder and turmeric. I found it was a little dry so during cooking added some water. (I would have used chick.broth but I didn't have any on hand) Read More
(26)
69 Ratings
  • 5 star values: 19
  • 4 star values: 33
  • 3 star values: 13
  • 2 star values: 2
  • 1 star values: 2
Rating: 4 stars
02/28/2008
I can't imagine making this recipe exactly as outlined here. Not sure how the potatoes and cauliflower would simmer without the addition of at least two cups of water (or broth). With the liquid, however, it got nice and saucy. I also doubled the carrots and added garlic. Also, due to the low burning point of olive oil, it's a poor choice to use for frying. Olive oil also has a Mediterranean flavour that's not right for a curry dish, and it's expensive. Save your olive oil for a nice dressing and use regular vegetable oil and butter for this dish. Read More
(215)
Rating: 4 stars
03/18/2005
My husband loved this. I cooked the potatoes and cauliflower first though. Also added 1/2 c. frozen peas at his request. Great flavor smells wonderful. Spicy. Read More
(63)
Rating: 4 stars
03/24/2007
This was a great recipe that even my curry-wary husband loved. I made a few changes though. 1. Cut out the butter - indulgent and not needed. A touch of oil did the job. 2. I accidentally read the recipe backwards and doubled the tumeric and halved the curry. It was a wise mistake! It came out so yummy this way. We ate it in fresh whole wheat pita bread and loved it! It's also great as a cold snack. Read More
(60)
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Rating: 3 stars
12/01/2005
This was okay. I added a little extra curry powder and turmeric. I found it was a little dry so during cooking added some water. (I would have used chick.broth but I didn't have any on hand) Read More
(26)
Rating: 4 stars
06/18/2007
Very tasty, but i made changes as per some other reviews. I added enough water and vegetable stock for the vegetables to cook without pre-cooking, and added peas (good tip). I also upped the curry powder and turmeric, and added 3 large spoonfuls of creme fraiche 10 minutes before serving to make a creamy sauce. Served with pilau rice, poppodums and naan, this was a lovely alterntaive to a meat curry, and very light. Read More
(23)
Rating: 4 stars
09/17/2008
Agree this is a great starter recipe with so many possible variations. Some type of liquid is definitely needed in order to simmer the vegetables. Liked the suggestions of tomato paste and creme fraiche. I substituted thick chunks of yellow squash for the potatoes but may use potatoes another time. Didn't realize I had no turmeric on hand until I had the preparation well underway. I omitted the salt(because I used chicken broth)and pepper(reviewer's tip)and even with these omissions we thought it was very good. Since I didn't use potatoes I didn't see the need to pre-cook the vegetables so my cooking time was still only about 20-25 minutes. Glad I saw this recipe and thanks for the previous reviews - will definitely be making this again and again. Read More
(21)
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Rating: 5 stars
01/07/2008
Excellent! I made this for dinner last night and it was great had it for lunch today and it's even better! I subbed sweet potatoes for white doubled the curry and turmeric and added 1 cup chicken bouillon for moisture. Read More
(18)
Rating: 4 stars
10/20/2009
Delicious! I followed the others suggestions to use chicken broth and/or water while simmering the potatoes and cauliflower. I used 1 cup broth and 1 cup water. Next time I will use 1/2 cup more of each I would have liked just a bit more sauce. I also added a few other things for a bit more spice and flavor; 1/2 tsp. curry paste 1/2 tsp. chili powder 1 tsp. garlic 1 tsp. fresh grated ginger and I did use additional curry and turmeric. Thanks very much for the recipe and the added suggestions to make the exact curry dish I was looking for! Read More
(16)
Rating: 4 stars
06/08/2008
this is a very good starter recipe! It easily accepts substitution of whatever vegetables you happen to have on hand. I used fresh instead of frozen. I added nutritional yeast for a thickening (didn't have tomato paste on hand) and red pepper flakes to spice it up. I agree with the many before me if you like a lot of "kick" add more curry powder. Read More
(12)