Enjoy a delicious vegetarian dish with the cauliflower and potato curry recipe below.

Ingredients

• 1/2 cup water
• 1 cup chopped onion
• 3 medium red or yellow potatoes, peeled and chopped
• 3 cups fresh cauliflower florets
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground ginger
• 1/4 teaspoon cinnamon
• 1/8 teaspoon cayenne pepper
• 1 14.5 ounce can diced tomatoes, no salt added
• 1/2 cup golden raisins
• 1/2 teaspoon kosher salt
• 3 cups cooked brown rice

Directions

1. Add 1/2 cup water onion to a large pot. Bring water to a boil over medium-high heat. Cook, stirring occasionally until onion begins to soften, 3 to 5 minutes.
2. Reduce heat to medium. Add potatoes and cauliflower. Continue to cook for 5 minutes, stirring often. Add additional water, ¼ cup at a time, if needed to prevent sticking.
3. In a large skillet over medium heat toast cumin seeds, turmeric, coriander, ginger, cinnamon and cayenne for about 2 minutes, stirring constantly.
   Add tomatoes, raisins, salt and toasted spices to potato-cauliflower mixture.
4. Stir gently to mix. Bring to a simmer, cover and cook 20 minutes. Serve over rice.

Serves 6

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.