Cauliflower and Potato Curry

My now husband came in to our relationship with a lot of cookbooks. Things I had never seen before. Growing up in the south, you aren't exposed to a lot of culture outside of the southern one. I had already started dabbling in tasting ethnic cuisine, but now my interest was peaked!


I started sifting through the books and this one caught my eye. Simple cover, and vegetarian to boot. This might be my jam! Come to find out, it's a journey of food marriage: A tale of one's journey from Shanghai, through India, to end in Italy. Introducing, Silk Road Cooking.




This book is so interesting! There is Asian cuisine, Indian cuisine, Persian, Italian. If you like food with bold flavors, this is it. Over the weekend, Ryan and I had a good bit of asian food and I was ready for something different. As luck would have it, I had some items in the fridge that needed to be cooked before they suffered the dreaded 'sacrificial produce'.




Cauliflower and potatoes it is! This is one of the simpler dishes in this book.

(I have a tendency to get fancy 😜 )


Try this at home! It's easier than you think.


Indian Cauliflower and Potato Curry


Adapted from Silk Road Cooking: A Vegetarian Journey

Author: Najmieh Batmanglij


Servings: 4

Prep Time: 15 min

Cook Time: 1 hr. 15 min


4 T vegetable oil, butter or ghee

1 t cumin seeds

1 t coriander seeds

1 t mustard seeds

1 med onion, peeled then sliced

1 heaping tsp. grated ginger

2 cloves garlic, crushed and peeled

1 Thai bird or serrano chile, chopped ( seeded if you like less spicy )

1 can diced tomatoes

1.25 t salt

1 t black pepper

1/4 t sugar

1 t garam masala

1 t turmeric

1 lb red potatoes, scrubbed, washed and quartered

1 medium head of cauliflower, or 1/2 large head, cut in to small florets

1 c frozen peas


1.Heat the oil in a deep skillet over medium heat, until very hot. Add the cumin, coriander, and mustard seeds, and cook for 10 seconds, until aromatic ( keep a cover handy once seeds start popping ). Add the onion and stir fry for 5 min, until translucent. Add the ginger, garlic, and chili, and stir fry for another 5 min.


2. Add the tomatoes, salt, pepper, garam masala, sugar and turmeric. Stir fry for 1 min.


3. Add the potatoes and cauliflower, and gently stir. Add 1 1/2 c water, cover and cook, over medium heat, for 20-25 min, until potatoes are tender.


4. Add the peas, cover and cook for another 5 to 10 min until the peas are cooked. Adjust seasoning to taste.


5. Transfer to a serving bowl and sprinkle with cilantro. Serve with yogurt ( or sour cream ) over basmati rice.


Let me know if you try this dish! Don't forget to tag me #vivaciousvittles on instagram!




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