Curried Cauliflower and Naan

Curried Cauliflower and Naan
Staff Writer
Curried Cauliflower
Jessica Chou

Curried Cauliflower

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.

2
Servings
161
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 large potato, peeled and cut into 1-inch cubes
  • 2 Tablespoons oil
  • 1 1/2 Teaspoon 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.

Nutritional Facts

Total Fat
16g
23%
Saturated Fat
2g
8%
Cholesterol
2mg
1%
Carbohydrate, by difference
4g
3%
Protein
2g
4%
Vitamin A, RAE
12µg
2%
Vitamin C, total ascorbic acid
6mg
8%
Vitamin K (phylloquinone)
14µg
16%
Calcium, Ca
25mg
3%
Choline, total
2mg
0%
Fiber, total dietary
2g
8%
Folate, total
5µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
16mg
5%
Niacin
1mg
7%
Phosphorus, P
31mg
4%
Selenium, Se
2µg
4%
Sodium, Na
14mg
1%
Water
25g
1%

Cauliflower Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Cauliflower Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.