This simple, aromatic curry brings together tender cauliflower, soft potatoes, fragrant spices, and creamy coconut milk — the kind of comforting bowl that warms you from the inside out. It’s weeknight-easy and leftovers reheat like a dream for lunch the next day.
INGREDIENTS:
2 teaspoons ground cumin
2 teaspoons ground turmeric
1 teaspoon chili powder
1 teaspoon garam masala
1 teaspoon ground coriander
1/2 large head cauliflower, cut into medium florets
3 potatoes, cut into medium cubes
3 tablespoons oil or ghee
1 inch piece ginger root, peeled, finely chopped
3 garlic cloves, minced
1 large jalapeño pepper, diced (remove seeds for milder heat)
1 medium-large onion, finely chopped
1 (13 1/2 ounce) can unsweetened coconut milk
METHOD:
In a small bowl, stir together the cumin, turmeric, chili powder, garam masala, coriander, and salt. Set aside.
Heat the oil or ghee in a large saucepan over medium heat. Add the jalapeño, ginger, and garlic, and sauté for 30 seconds until fragrant. Add the chopped onion and cook until soft and lightly golden.
Add the cauliflower and potatoes to the pan and toss to coat with the aromatics. Pour in the coconut milk and sprinkle in the prepared spice mix. Stir well to combine.
Bring the curry to a gentle simmer. Reduce heat to medium-low, cover, and cook for 18–22 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened slightly.
Taste and adjust seasoning as needed. Spoon the curry over hot basmati rice.
SERVING SUGGESTIONS:
- Add a handful of fresh cilantro leaves and a squeeze of lime just before serving.
- Serve alongside warm naan or roti.
- Add a spoonful of plain yogurt or raita for cooling contrast.
- For extra protein, top with pan-fried paneer cubes or a scoop of cooked lentils.
YIELD: Serves 4
