This classic Indian curry is a lot easier to make at home than you might imagine. Using cauliflower, a potato, and tomatoes, this simple dish comes together in a matter of minutes, and tastes like it demanded a lot more effort. You won’t miss the table salt here, because the dish is loaded with aromatic ginger, turmeric, cumin, and garam masala (see Ingredient tip). Serve this curry with rice or flatbread for a satisfying meal.
2 tablespoons canola oil
½ sweet onion, chopped
2-inch piece ginger
3 garlic cloves, minced
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 small head cauliflower, cut into florets
1 medium potato, diced
2 small tomatoes, diced
1 small green chile, stemmed, seeded, and diced
½ cup water
Juice of ½ lemon
¼ cup chopped cilantro leaves
1 teaspoon garam masala
Rice or bread, for serving
1 In a large pot over medium heat, heat the olive oil. Add the onion and cook, stirring, until softened.
2 Add the ginger and garlic, and cook until fragrant. Stir in the turmeric and cumin. Add the cauliflower, potato, tomatoes, chile, and water. Bring to a simmer, reduce the heat, and cover. Cook, stirring occasionally, for 25 minutes, until the potatoes and cauliflower are tender.
3 Stir in the lemon juice, cilantro, and garam masala. Serve over rice or with bread.
Ingredient tip: Garam masala is a spice blend made up of cumin, coriander, cardamom, black pepper, cinnamon, cloves, nutmeg, and other spices—there are countless variations of the mix. Garam masala is typically added with other spices to curries and South Asian dishes to enhance flavor. Because salt is not added to the blend, a store-bought version is fine, or you can mix your own.
Per Serving Calories: 146; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 0mg; Carbohydrates: 19g; Fiber: 3g; Protein: 3g; Phosphorus: 65mg; Potassium: 546mg; Sodium: 20mg