• 530.541.3420 | 2170 South Avenue, S. Lake Tahoe, CA
Cauliflower and Potato Curry

Indian Cauliflower and Potato Curry

Warm up with this fragrant and hearty recipe, packed with immunity-boosting ingredients.


  • Avocado oil spray
  • 1 tbsp. minced fresh garlic
  • 1 tbsp. minced fresh ginger
  • 1 cup diced yellow onion
  • 1 tsp. turmeric
  • 3/4 tsp. garam masala* (Indian spice mix, found at most grocery stores)
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. freshly ground black pepper
  • 1/2 tsp. ground cumin
  • 1/8 tsp. ground cayenne pepper
  • 2 large baking potatoes (such as Russet), peeled and cut into 1/2-inch pieces
  • 1 large head cauliflower, cut into florets
  • 1 15-oz. can no-salt-added diced tomatoes
  • 1/4 cup water
  • 1/2 tsp. sea salt
  • 2 tbsp. minced fresh cilantro


  1. Heat a large pot over very high heat for one minute. Reduce heat to medium-high, spray with avocado oil, return to heat for 30 seconds, then add the garlic and ginger.
  2. Sauté for 60 seconds, stirring constantly. Add the onions and continue to cook for another 60 seconds, continuing to stir.
  3. Spray with avocado oil again, then add the turmeric, garam masala, paprika, black pepper, cumin, and cayenne pepper. Stir and cook for another 30 seconds. Then spray again and add the potatoes.
  4. Continue to cook, stirring frequently, for another four to five minutes. Add the cauliflower, spray again with avocado oil, and cook for about two to three more minutes.
  5. Pour in the tomatoes and water. Cook for about 25 to 30 minutes, stirring frequently, or until vegetables are fork-tender.
  6. Season with sea salt and top with cilantro.

*Salt-free garam masala used for this recipe.

Serves 8 (1 cup). Per serving: 110 calories, 0 g total fat, 0 mg cholesterol, 190 mg sodium, 24 g carbohydrate, 5 g sugar, 6 g fiber, 4 g protein.