You’ll love its simplicity, and it’s the ideal introduction to Korean food. The quantity of gochujang used can affect how spicy something is. It’s frequently served with pork or chicken mixed together, or with a fried egg on top.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¼ cup butter
- 2 tablespoons olive oil
- ½ large onion, finely chopped
- 2 large carrots, sliced
- 2 tablespoons curry powder
- ½ teaspoon ground turmeric
- salt and ground black pepper to taste
- 1 pinch red pepper flakes
- 1 head cauliflower, broken into small florets
- 2 large potatoes, peeled and cubed
Instructions
- Heat the butter and olive oil in a large skillet over medium heat. Add the onion and carrots; cook and stir until tender. Season with curry powder, turmeric, salt, pepper, and red pepper flakes.
- Add the cauliflower and potatoes to the pan, and stir to coat with spices. Reduce heat to medium-low, cover, and simmer for 20 minutes, or until the potatoes are tender. Stir occasionally.
Nutrition Facts
| Calories | 371 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 10 g |
| Protein | 8 g |
| Saturated Fat | 8 g |
| Sodium | 159 mg |
| Sugars | 7 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Meh
Cauliflower was still quite hard after 20 minutes (I was out of potatoes, so can’t comment on them). Use a BIG skillet. I may try making this in the Instant Pot.
This dish was great! I served with brown rice and salad. I like my food more on the sour side so I added some lime juice. Also, for the digestive reason, I added some dried mint to it. It came out great. My husband is not vegetarian and that is all he eat last night. Will make it again.
Firstly you really do need to add at least 2 cups of some kind of liquid otherwise it turns into a big thick type of stew I added 2 cups of stock plus a can of coconut cream and it was delicious I also added a sweet potato and a cup of frozen peas A big hit for the entire family
Easy to make, was very good!
I prepared this exactly as written, but doubled. It was easy since I had the ingredients already and didn’t need to run to the store. I cut the potatoes into small cubes and they cooked up well. It was delicious and my husband and house guests liked it and went back for more. (It’s difficult to find meatless meals they enjoy.)
I like this recipe and have made it several times. I roast the potatoes ( red and white), cauliflower, adding green bells and omitting the carrots. I saute the onions in the butter and olive oil and add the spices when the onions are opaque. I add the roasted vegetables to the onions and spices and add chick peas. My boys who are not adventurous eaters love it.
Dropped the butter completely and added 2c chicken broth. Per other reviews I also added a little lemon juice. Definitely a repeat!!
Three stars because I added coconut milk and chicken broth with it. I used a whole soup can size for coconut milk. I left out carrots and added chick peas. Made homemade cornbread to go with it. Also used lots more of the spice.. Just kept seasoning to taste. And I like mine with extra sauce like you see here.
We’ll definitely make this again! Fortunately we read the tips prior to making this – so we added half again as much curry and tumeric. And yes, you definitely need chicken broth – for a serving for 4, we used 1/2 can and it worked out great. Another thing we’ll do differently is to cut down on the amount of potatoes – we used 2 good sized potatoes for a serving for 4 and would use smaller potatoes (or maybe just one) for the next time. We didn’t serve over rice but that would be an option to make the dish go farther. If serving over rice, I think you’d want to add more chicken broth.
This was very easy and quick to do – will definitely make it again.
It’s not bad, I was worried with the amount of spices that it would be too spice flavored. I’m curious to try different Curries. Just be careful with the utensils you use, I stained one of my brushes that I use to clean dishes with and a spoon and I’m hoping my skillet isn’t ruined after this. Just be careful and promptly wash everything to hopefully avoid it.
loved this recipe, followed it exactly and it was perfect. I did keep a lid on it so it would stay moist, half way through add a very small amount of water. Perfect
I changed nothing to this recipe and make it monthly,,
If I wouldn’t have added any liquid this would have been a burnt mess! Bc of my alterations our meal was a success!! 🙂
This dish was awesome!!!!!!! But I added garlic and green bell peppers in the pan when you put the carrots and onions in. I also put about 1/3 cup of chicken stock on when I put in the cauliflower and potatoes in the pan.
I doubled the spices, used my own vegetable combos (several different iterations – all good), and simmered 15 minutes with 1.75c of vegetable stock. It turned out great and I’ll be incorporating this regularly.
Forgot I didn’t have potatoes left so substituted turnip last minute. They had the same texture and taste, just a bit of radishy aftertaste. Recommended substitution.
Completely Americanized “curry” Nevertheless, it was tasty…
I add some chkn broth as others suggested. I also cut the curry powder to 1.5 Tablespoons, added 1 tsp garlic, few squirts of lemon juice and 1/2 tsp ginger. With these modifications this recipe is dynamite!
Loved it. I used cauliflower, potato, red bell pepper, carrot & onion. Quick & easy.