All Simple Vegetable Recipes

Curried Cauliflower and Broccoli Recipes

I think this fragrant dish goes very well with lamb - grilled, roasted, or braised

Makes 6 to 8 servings

  • 4 tablespoons olive oil

  • 2 medium-size onions, cut stem to root into thin wedges

  • 1 tablespoon grated fresh ginger

  • 2 cloves garlic, minced

  • 1 tablespoon hot curry powder, or more to taste

  • 1 teaspoon ground cumin

  • Salt to taste

  • 1/4 teaspoon crushed red pepper

  • 2 cups cauliflower flowerets

  • 1 large Russet potato, unpeeled, cut into 1-inch cubes

  • 1/2 cup chicken stock or water

  • 1 tablespoon chopped fresh parsley

  1. Heat 2 tablespoons of the olive oil in a medium-size heavy skillet over medium-high heat. Cook the onions, stirring occasionally, until golden, about 15 minutes. Stir in the ginger, garlic, curry powder, and cumin. Cook over medium heat, stirring, until spices begin to give off their fragrance, about 2 minutes. Season the mixture well with salt and the crushed red pepper. Remove the skillet from the heat and keep warm.

  2. Heat the remaining oil in another large heavy skillet over medium heat. Add the cauliflower, broccoli, and potato, and cook, stirring or tossing often, for about 5 minutes. Add the stock. Cover and simmer over low heat until the potatoes are tender, 5 to 6 minutes longer. Remove the cover and increase the heat to high. Cook until most of the liquid is evaporated, about 2 minutes. Stir in the onion mixture and heat through. Serve alongside hot steamed rice.

More about Cooking with Cauliflower

Copyright © 2008-2021 All Rights Reserved is a participant in the Amazon Serivce LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to

All trademarks are the property of their respective owners.

Contact Us | Terms of Use | Privacy Policy