Cumin-Spiced Potato and Cauliflower Curry
A simple, hearty vegetarian curry where potatoes and cauliflower simmer in a fragrant tomato-cumin sauce until tender. This indian-inspired vegetarian (vegetarian) ready in about 40 minutes pairs vegetable oil, large, finely chopped onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium, peeled and diced into 1/2-inch cubes potatoes
- 1 medium, cut into small florets cauliflower
- 2 tbsp vegetable oil
- 1 large, finely chopped onion
- 3 cloves, minced garlic
- 1-inch piece, minced ginger
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1/2 tsp red chili powder
- 1 cup tomato puree
- 1/2 cup water
- to taste salt
- for garnish fresh cilantro
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 large finely chopped onion and cook for 5 minutes until golden brown, stirring occasionally.
- Step 2: Add 3 minced garlic cloves and 1-inch minced ginger, and cook for 1 minute until fragrant.
- Step 3: Add 1 tsp ground cumin, 1/2 tsp turmeric, and 1/2 tsp red chili powder. Cook for 30 seconds until spices are aromatic.
- Step 4: Add 1 cup tomato puree and 1/2 cup water, then bring to a simmer.
- Step 5: Add 2 medium diced potatoes and 1 medium cauliflower florets, and salt to taste. Stir to coat evenly.
- Step 6: Simmer uncovered for 20 minutes, stirring occasionally, until potatoes are tender and cauliflower is fork-tender.
- Step 7: Garnish with fresh cilantro before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cumin-Spiced Potato and Cauliflower Curry take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cumin-Spiced Potato and Cauliflower Curry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.
Can I substitute ingredients in Cumin-Spiced Potato and Cauliflower Curry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cumin-Spiced Potato and Cauliflower Curry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cumin-Spiced Potato and Cauliflower Curry vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My whole family loved this.
- ★★★★☆
Very good for a 25-minute recipe. Would bump up the spice level though.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
