Cauliflower & Potato Curry

Cauliflower has been an everyday vegetable since I was little. When in season we would have Cauliflower & Potato Curry for breakfast and Potato and Cauliflower curry for dinner!! Funny story on cauliflower, when Kevin and I went to Nepal in 1999, my grandpa would buy cauliflower everyday. Because Kevin said he liked Cauliflower we had to have it everyday! It was quite funny but at the time he didn’t think so :-). He got so tired of this dish!! For me it’s one of the comfort food I grew up with. It’s delicious and healthy. But could I eat it everyday? Probably not!

  • Serving size: 8

  • Prep & cook Time: 30 - 40min



  1. Heat oil in a large cast iron wok *(see note below) or stainless steel pan.

  2. Cut onion in half then slice them and add in the pan

  3. Wash potatoes and cut them in half, and then slice them length wise

  4. Add them with onion in the pan and cook in medium heat for 5 minutes, stirring once or twice

  5. While potatoes are cooking cut the cauliflower into florets, and peel off the hard part of the stem

  6. Cut the tender part of the stem same size as the potatoes and add them to already cooking potatoes

  7. Mix garlic, ginger, salt, curry and cumin powder with 1/4 cup of water and pour over the potatoes (this prevents the powder to clump up on the cauliflower)

  8. Cook for another minute or two and add cauliflower

  9. Cook them for another 10-15 minutes, stirring as needed

  10. Add tomatoes, peas & 1/2 cilantro. Cook for another few minutes until the Peas are cooked. Add the rest of the cilantro to garnish the curry

  11. Serve over warm rice or your choice of grain. I have this on quinoa, over jasmine rice or sometime by itself. It can also be put in a soft tortilla shell and eaten as a wrap.

    Recipe variation: Instead of using Potatoes this recipe can be done with just the cauliflower. Please adjust your salt amount as we tend to eat salty food.

    *Note: I love cast iron pan. Most of my cooking is done in them. I have variety of sizes for cooking my eggs, stir frying veggies or cooking meat. For this dish I have used both my cast iron wok and the stainless steel pan. Depending on the mood I am in I go back and forth on my pans.