iHeart curried cauliflower and sweet potatoes

By Currysutra
December 29, 2013
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Author Notes: This recipe is a ode to my dearest mom --- this is her favorite dish! A family heirloom recipe that has traveled from generation to generation, and East to West. Aka Alloo Gobhi boasts robust flavors, medicinal attributes, color & aroma therapy, and minimal ingredients. A traditional entree made in the Indian kitchen as a daily or weekly staple. I hope your family enjoys the subtleties of this vegetarian delight! Currysutra

Serves: 4

Main ingredients

  • 1 head cauliflower; cut into 1” pieces
  • 2 medium sized sweet potatoes; peeled and cubed
  • 2 tablespoons coconut or olive oil
  • 1 tablespoon fresh ginger; finely sliced or chopped
  • 5-6 pieces garlic cloves; sliced or chopped
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon turmeric
  • 1 teaspoon Currysutra curry powder
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon red chili/cayenne powder
  • 1/2 cup water

Garnish ingredients

  • 1 tablespoon butter (optional, vegans can omit)
  • 1/2 teaspoon Currysutra garam masala
  • 1/2 teaspoon red chili flakes (optional)
  • pinches black pepper (ground)
  • 1/4 cup finely chopped fresh cilantro
  1. Cut & divide cauliflower into 1” florets; rinse thoroughly and drain.
  2. Heat oil in a wok or saucepan on medium high heat for 1 minute.
  3. Add ginger and garlic; fry for 1 minute.
  4. Add cumin seeds, turmeric, curry powder, salt and red chili powder/cayenne.
  5. Add cauliflower & potatoes; mix and stir evenly.
  6. And then, add water and stir.
  7. Cover and cook for 8-10 minutes, or until cauliflower and potatoes are tender.
  8. Add butter, reduce heat to low and simmer for a couple of minutes.
  9. Remove the cover/lid and increase the heat to get rid of any excess water.
  10. Add black pepper and stir slightly.
  11. Transfer to a serving dish.
  12. Garnish with garam masala, red chili pepper flakes, and fresh cilantro.

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