A highly aromatic, super-curried Indian dish that tames that rumbling stomach and makes your taste buds sing. Both gluten-free and vegan!
Prep Time: 30 min.
Cook Time: 35 min.
Ready In: 1h 5m
Calories: 440 per serving
• 2 tbsp. curry powder (turmeric, cumin, cinnamon, ginger)
• 3 medium-sized yellow potatoes
• 1 medium head cauliflower
• ½ jar marinara sauce
• Green onion (garnish)
• Pink Himalayan salt or sea salt to taste
• Pepper to taste
• Garlic powder to taste
1 Cut up potatoes (with skin if organic) into small pieces. Put in pot and fill with water until potato pieces are fully covered. Bring to a boil. Stir occasionally. It will take about 15 minutes for the potatoes to get really soft so you can mash them easily.
2 Cut up cauliflower into medium-sized florets. Coat skillet with olive oil. Set to medium heat and add florets. Add in 1 tbsp. curry powder, other spices, and ¼ jar of pasta sauce. Stir often until cauliflower is tender. This takes up to 15 minutes. If you cover with a lid, then lower the heat to medium-low.
3 Take pot with potatoes off of the burner and spill out most of water. Keep a small amount in, so your mashed potatoes don’t turn out dry.
4 Use a masher or fork to mash the potatoes. Add in 1 tbsp. curry powder and other spices until creamy. Add water as needed.
5 Be sure to check your cauliflower and put it on a plate, so it doesn’t overcook. Put the other fourth of the marinara sauce in that same skillet and heat it.
6 Serve curried cauliflower with a side of curried mashed potatoes and the marinara sauce as “gravy” for both. Cut up green onion and garnish.
What’s your favorite Indian dish?
of Health Mastery Movement