“This recipe calls for ingredients found in any grocery store, or that are already in your own kitchen. Delicious and easy to prepare. Make as spicy or mild as you want.” - by MRICHAR4
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Heat the butter and olive oil in a large skillet over medium heat. Add the onion and carrots; cook and stir until tender. Season with curry powder, turmeric, salt, pepper, and red pepper flakes.
- Add the cauliflower and potatoes to the pan, and stir to coat with spices. Reduce heat to medium-low, cover, and simmer for 20 minutes, or until the potatoes are tender. Stir occasionally.
Nutrition
Amount Per Serving (4 total)
- Calories
- 371 cal
- 19%
- Fat
- 19.2 g
- 29%
- Carbs
- 46.6 g
- 15%
Based on a 2,000 calorie diet
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Reviews (42)
Rate This Recipe
"I can't imagine making this recipe exactly as outlined here. Not sure how the potatoes and cauliflower would simmer without the addition of at least two cups of water (or broth). With the liquid, howe..." See morever, it got nice and saucy. I also doubled the carrots and added garlic. Also, due to the low burning point of olive oil, it's a poor choice to use for frying. Olive oil also has a Mediterranean flavour that's not right for a curry dish, and it's expensive. Save your olive oil for a nice dressing and use regular vegetable oil and butter for this dish. "
ROSECAT98
"My husband loved this. I cooked the potatoes and cauliflower first though. Also added 1/2 c. frozen peas at his request. Great flavor, smells wonderful. Spicy...." See more"
elle
"This was a great recipe that even my curry-wary husband loved. I made a few changes though. 1. Cut out the butter - indulgent and not needed. A touch of oil did the job. 2. I accidentally read th..." See moree recipe backwards and doubled the tumeric and halved the curry. It was a wise mistake! It came out so yummy this way. We ate it in fresh whole wheat pita bread and loved it! It's also great as a cold snack."
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