This week's recipe features…potatoes!
For today's recipe, I used potatoes and cauliflower in a curry sauce.
Curry is packed full of flavor and is absolutely delicious! A key part of curry sauce is a spice called turmeric. Turmeric has phenomenal anti-inflammatory properties and has traditionally been used for the treatment of arthritis.
Tryout this easy recipe and discover the incredible taste of curry on potatoes and cauliflower.
Potato and Cauliflower Curry
- 2 cups of cooked quinoa or brown rice
- 3 tablespoons butter
- 1/2 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon sea salt
- 1/2 teaspoon mustard seed
- 1/2 teaspoon cayenne pepper
- 4 medium potatoes or 1 pound of fingerling potatoes
- 1 cup chopped cauliflower
- 2 cups of water
- 1 cup greek yogurt
- Fresh cilantro for garnish (optional)
Dice potatoes and cauliflower. Heat the butter in a large skillet over medium high heat.
Mix in the cumin, turmeric, coriander, salt, mustard seed, and cayenne pepper. Add potatoes and coat evenly.
Cook for 5 minutes, add cauliflower and cook for an additional 5 minutes.
Add water to skillet.
Reduce heat to low and simmer until potatoes are tender, approximately 15 to 20 minutes.
Add the yogurt, stir and cook until heated through.
To serve, add 1/2 cup of brown rice or quinoa in bowls and top with potato and cauliflower curry. Garnish with fresh cilantro.
Health and blessings,
Randi's passion is to teach people the importance of getting into the kitchen to cook! When people get into the kitchen to cook, they can control their health and their waistline. She uses fresh ingredients and traditional foods in her cooking like butter. She is a Certified Holistic Health Coach, exercise enthusiast and a consultant for an international marketing company.