This tangy Indian curry, full of potatoes, cauliflower and carrots, is topped with a cooling cucumber raita. Serve over brown basmati rice.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 1997

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Ingredients

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Directions

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  • Toast mustard seeds in a small dry skillet over low heat, stirring constantly, until they start to pop, about 2 minutes. Transfer to a small bowl to cool.

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  • Heat oil in a Dutch oven or soup pot over medium-low heat. Add onions, sugar and salt. Cook, stirring occasionally, until deep golden, 10 to 15 minutes. (Add 1 or 2 tablespoons water if mixture starts to burn.) Add garlic, ginger, jalapenos, coriander, curry powder and the toasted mustard seeds; cook, stirring, until fragrant, about 2 minutes more.

  • Add potatoes and water; bring to a simmer. Cover and cook until tender, about 10 minutes. Add cauliflower and carrots and simmer, covered, until tender and the sauce has thickened, about 10 minutes more. Adjust seasonings with salt and pepper. Transfer to a serving dish or individual plates and garnish with cilantro and toasted nuts. Serve with Cucumber-Mint Raita.

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Nutrition Facts

273 calories; protein 10.9g 22% DV; carbohydrates 47.9g 15% DV; exchange other carbs 3; dietary fiber 9.6g 39% DV; sugars 14.5g; fat 6.3g 10% DV; saturated fat 1.2g 6% DV; cholesterol 3.7mg 1% DV; vitamin a iu 10349IU 207% DV; vitamin c 107.2mg 179% DV; folate 123.6mcg 31% DV; calcium 236.7mg 24% DV; iron 2.8mg 15% DV; magnesium 63.1mg 23% DV; potassium 1446.2mg 41% DV; sodium 577mg 23% DV; thiamin 0.2mg 20% DV.