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Ingredients

1 head cauliflower, cut into 1-inch florets 3 potatoes, peeled and cut into 1-inch chunks 1 tablespoon olive oil 1 teaspoon cumin seeds 2 tomatoes, diced 1 onion, chopped 1 teaspoon salt 1 teaspoon curry powder

Nutrition Info

228.4 calories carbohydrate: 44.3 g cholesterol: : - fat: 4.1 g fiber: 9.2 g protein: 7.5 g saturatedFat: 0.6 g servingSize: - sodium: 641.3 mg sugar: 9.1 g transFat: : - unsaturatedFat: : -

Place the cauliflower in a large, microwave-safe dish, cook in microwave on High for 3 minutes. Transfer the cauliflower to a bowl and set aside. Put the potatoes in the dish and cook in the microwave on High for 4 minutes. Pour into the bowl with the cauliflower.
Heat the olive oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown, stir the onions into the oil and cook about 3 minutes. Add the tomatoes and cook and stir another 3 minutes. Fold the cauliflower and potatoes into the mixture. Season with the curry powder and salt. Continue cooking until completely hot, 3 to 5 minutes. Serve hot.

4 servings

Traditional Indian cauliflower and potato curry recipe from my mom. We used to eat this all the time growing up. My sister likes it with peas too.