This cauliflower and potato curry is a favorite of many of my American friends. It is a traditional Indian recipe that promotes health of the liver through the benefit of cauliflower as well as gives much energy from the potatoes. This recipe is adapted from “Ayurveda: A Life of Balance” by Maya Tiwari.
Ingredients
- 1 medium cauliflower
- 2 medium potatoes
- 2 tsp. coconut oil or sunflower oil
- 1 tsp. fennel seeds
- 1 tsp. cumin seeds
- 1 tsp. coriander seeds
- 1/4 tsp. coarse black pepper
- 1 tsp. turmeric powder
- 1 tsp. garam masala
- 1/4 tsp. dried fenugreek leaves (optional)
- Salt to taste
- 1/4 cup water
Instructions
Cut cauliflower into florets and small stem pieces. Scrub potatoes and cut into 1-inch cubes. In a large skillet, combine water and oil along with seeds and black pepper. Sautée for 2 to 3 minutes on medium heat. Add cauliflower and potatoes. Cover and simmer for 5 minutes. Stir in turmeric, garam masala, fenugreek, and salt. Add a little more water, if needed, to prevent sticking/burning. Cover and simmer on medium-low heat until dry, about 10 to 15 minutes, stirring intermittently. Remove from heat when potatoes are softened sufficiently. Serve with desired grain or pressed salad.
-Dr. Anup
