Recipes

Food is Medicine – Cauliflower and Potato Curry

By September 2, 2020March 16th, 2024No Comments

I’m trying to change up flavors to make life interesting and this curry fits that desire.  The recipe only calls for 1 tablespoon of curry powder but feel free to add more if you wish a more robust flavor.   This recipe can be cooked easily in an Instant Pot or Crock Pot.

  • 1 1/2 cups onion, (about one large onion)  thinly sliced
  • 3 teaspoons minced fresh ginger
  • 2 to 3 tablespoons vegetable broth or wine
  • 1 tablespoon curry powder
  • 3 cloves of garlic, minced
  • 4 cups cauliflower florets
  • 1 1/2 pounds red potatoes, cubed
  • 1 28-ounce can diced tomatoes or four cups fresh diced tomatoes
  • 1 package frozen peas
  • 1/2 cup chopped cilantro
  • Salt to taste
  1. Saute onion and ginger with vegetable broth or wine in a dutch oven over medium heat. Cover and cook for 4 minutes.
  2. Reduce heat to low.  Add curry powder and garlic and cook about a minute, stirring constantly.
  3. Add cauliflower, potatoes and tomatoes, reduce heat to low and cook until potatoes are tender.
  4. Add additional liquid as needed to keep mixture moist.
  5. The last 8 minutes before serving add in peas and cilantro.
  6. Serve with salad and bread, if desired.

Inspired by a recipe from “Prevent and Reverse Heart Disease”  by Caldwell B Esselstyn, Jr.,  M.D.