Curried Cauliflower and Naan Recipe


Nutrition

Cal/Serving: 305
Daily Value: 15%
Servings: 2

High-Fiber
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat15g23%
Saturated1g6%
Trans0g0%
Carbs40g13%
Fiber6g25%
Sugars5g0%
Protein5g10%
Sodium599mg25%
Calcium57mg6%
Magnesium59mg15%
Potassium967mg28%
Iron3mg16%
Zinc1mg5%
Vitamin A471IU9%
Vitamin C44mg73%
Thiamin (B1)0mg13%
Riboflavin (B2)0mg5%
Niacin (B3)2mg11%
Vitamin B61mg33%
Folic Acid (B9)47µg12%
Vitamin E3mg16%
Vitamin K17µg22%
Fatty acids, total monounsaturated9g0%
Fatty acids, total polyunsaturated4g0%
Have a question about the nutrition data? Let us know.

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Curried Cauliflower
Jessica Chou

I'm not going to pretend and say that this is actually aloo gobi, an Indian dish that is also cauliflower- and potato-based. Nevertheless, this curried cauliflower is delicious with garlic naan. And that's all that matters in my book.

See all potato recipes.

Click here to see 5 Naan-Inspired Recipes.

INGREDIENTS

  • 1 large potato, peeled and cut into 1-inch cubes
  • 2 tablespoons oil
  • 1 1/2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon sweet paprika
  • 1 head caulilflower, cut into small florets
  • 1 onion, diced
  • 1/4 cup diced tomato
  • 1/2 teaspoon salt
  • 1 garlic naan, for serving

DIRECTIONS

Place the potatoes in a pot and cover with cold water. Bring to a boil and cook until tender. Drain and reserve ½ cup of the water.

In a large skillet, heat the oil over low heat until shimmering. Toss in the curry powder, cumin, and paprika. Add in the cauliflower and onion, increase the heat to medium, and stir until tender. Add the reserved water from the potatoes (to get some starch), then add the potatoes and toss to coat. Cook until everything is thoroughly coated, then add the tomatoes and mix thoroughly over heat. Season with salt, to taste, and serve with garlic naan.

Recipe Details

Servings: 2
Total time: 30 minutes

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