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




  • 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



  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


Nutrition Facts  
Serving Size: 1  
Servings per Recipe: 6  
Amounts per Serving  
Calories: 233  
  % Daily Value *
Total Fat: 1 g 2%
Saturated Fat: trace 1%
Cholesterol: 0 mg 0%
Sodium: 413 mg 17%
Carbohydrate: 52 g 17%
Dietary Fiber: 6 g 24%
Protein: 6 g  
Potassium 22%
Calcium 4%
Iron 28%

*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.

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