Cauliflower/Potato Curry

A terrific flavor burst is in store tonight. This satisfying mix of savory, citrus and spicy cauliflower/potato curry puts flavor and freshness on one plate. There’s a little extra texture with the addition of peas at the end of the cooking process.


The homemade Masala Curry Spice Mix used for seasoning this dish will really light up your taste buds.

Grocery List: Cauliflower/Potato Curry
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Cauliflower/Potato Curry

Produce

garlic (if needed)

sweet onion (if needed)

fresh cilantro leaves (if needed)

celery (if needed)

1 cucumber 

1 cauliflower

6 baby red potatoes

Canned/Dried Foods

Low-sodium vegetable broth (if needed)

one 15 oz. can garbanzo beans 

low-sodium soy sauce, tamari or Braggs  (if needed)

yellow curry powder (if needed)

honey (if needed)

rice wine vinegar (if needed)

cornstarch (if needed)

white wine to cook with (if needed)

Frozen Foods

frozen peas (if needed)

Meat/Fish/Poultry

Chilled Foods/Dairy

plain nonfat yogurt (if needed)

almond milk (if needed-any non-dairy milk will do)

Nutritional Value: Cauliflower/Potato Curry

Curried Cauliflower and Potatoes

Nutritional Analysis

Per Serving

Calories: 590

Protein: 23 g

Carbohydrates: 95 g

Total Fat: 10 g

(Saturated Fat:) 1 g

Dietary Fiber: 18 g

Cholesterol: 0 mg

Sodium: 520 mg

% calories from fat: 16.2 %

Serving Size:

4 oz. rice covered with 2-1/2 C. curry mixture with 2/3 C. cucumber salad.