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Madison Area Gluten Intolerance Chapter

Curried Potatoes and Cauliflower

2 potatoes
1/2 head cauliflower
2 large carrots
1 1/2 tablespoons olive oil
1/2 cup of chicken or beef broth (or water)
1 teaspoon of curry powder
1/2 teaspoon of cumin
1/4 cayenne pepper
1/4 teaspoon salt
1/4 cup chopped green onions or carrot tops (optional)

Cut potatoes into half-inch cubes. Cut cauliflower and carrots. Heat 12 skillet with oil and toss potatoes in to coat with oil. Add broth and cover for 2 min. Cook carrots separate until done and add to potatoes. Add cauliflower. Add spices and stir. Cover and simmer 15 minutes or until done. May add broccoli and cooked chicken breast if desired. Garnish with green onions or carrot tops.