Golden-Spiced Cauliflower and Potato Curry with Coriander

This vegetarian curry is a quick and easy weeknight meal that's packed with flavor. The golden-spiced sauce is made with a blend of turmeric, cumin, coriander, and chili flakes, and it's simmered until the vegetables are tender and the sauce has thickened. Serve over rice or quinoa for a complete meal.

This recipe is inspired by the traditional Indian dish aloo gobi, which is made with potatoes and cauliflower. I've added a few of my own twists to the recipe, such as using a golden-spiced sauce and simmering the vegetables until they're tender and flavorful. The result is a dish that's both comforting and satisfying.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 head cauliflower, cut into florets
• 4 potatoes, peeled and cubed
• 1 onion, chopped
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon red chili flakes
• 1/4 cup vegetable broth

Instructions

1. Heat a large skillet over medium heat.
2. Add the cauliflower, potatoes, and onion to the skillet and cook until the vegetables are tender, about 10 minutes.
3. Add the turmeric, cumin, coriander, and chili flakes to the skillet and cook for 1 minute more.
4. Add the vegetable broth to the skillet and bring to a boil.
5. Reduce heat to low and simmer until the vegetables are cooked through and the sauce has thickened, about 15 minutes.
6. Garnish with fresh cilantro and serve over rice or quinoa.

Why It Works

• The golden spice blend gives the curry a warm and inviting flavor.
• Simmering the vegetables until they're tender allows them to absorb all of the flavors of the sauce.
• Serving the curry over rice or quinoa helps to soak up all of the delicious sauce.