Curried Cauliflower and Naan Recipe
Daily Value: 15%
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||47µg||12%|
|Fatty acids, total monounsaturated||9g||0%|
|Fatty acids, total polyunsaturated||4g||0%|
Exclusive from The Daily Meal
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.
- 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
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 DetailsServings: 2
Total time: 30 minutes
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