Simmered Cauliflower and Potato Curry with Whole Cumin Seeds
A comforting vegetable curry with tender potatoes and cauliflower, slow-cooked with aromatic whole cumin seeds and tomatoes. This indian-inspired vegetarian (vegetarian) ready in about 40 minutes pairs cauliflower florets, potatoes, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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
- 400g cauliflower florets
- 300g potatoes
- 150g onion
- 200g tomatoes
- 3 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/4 tsp red chili powder
- 1 cup vegetable broth
- 1/2 tsp salt
- to taste cilantro
Instructions
- Step 1: Heat 3 tbsp vegetable oil in a large pot over medium heat. Add 1 tsp cumin seeds and 150g finely chopped onion, and sauté for 5 minutes until golden brown and fragrant.
- Step 2: Add 200g chopped tomatoes and cook for 3 minutes until they break down and the oil separates from the mixture.
- Step 3: Stir in 1 tsp ground coriander, 1/2 tsp turmeric, and 1/4 tsp red chili powder, cooking for 1 minute until aromatic.
- Step 4: Add 400g cauliflower florets, 300g diced potatoes, and 1 cup vegetable broth. Season with 1/2 tsp salt. Bring to a simmer, then reduce heat to low, cover, and cook for 25 minutes until vegetables are tender.
- Step 5: Garnish with fresh cilantro before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Simmered Cauliflower and Potato Curry with Whole Cumin Seeds 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 Simmered Cauliflower and Potato Curry with Whole Cumin Seeds?
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 cauliflower florets from drying out.
Can I substitute ingredients in Simmered Cauliflower and Potato Curry with Whole Cumin Seeds?
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 Simmered Cauliflower and Potato Curry with Whole Cumin Seeds 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 Simmered Cauliflower and Potato Curry with Whole Cumin Seeds 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
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★★
Made exactly as written. Wouldn't change a thing.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
