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  1. Recipe

Cauliflower and Potato Curry (Aloo Gobi)

6 servings

Source: The Survivor’s Handbook: Eating Right for Cancer Survival by Neal Barnard, MD, and Jennifer Reilly, RD

Cauliflower Masala

Turmeric and other Indian spices are getting more and more attention for their anti-cancer properties. Serve them with known cancer-fighting vegetables, and you’re in for real health food. For a hotter curry, increase the amount of cayenne.

About the Recipe

91 Calories · 2.7 g Protein · 3.9 g Fiber


Makes 6 Servings

  • onion, chopped or thinly sliced (1)
  • chopped tomatoes, or 1 1/2 cups freshly chopped tomatoes (1 can)
  • cayenne pepper (1/8 teaspoon)
  • cinnamon (1/4 teaspoon)
  • ground ginger (1/4 teaspoon)
  • ground coriander (1/2 teaspoon)
  • turmeric (1/2 teaspoon)
  • cumin seeds (1/2 teaspoon)
  • cauliflower, broken or cut into bite-size florets (3 cups)
  • chopped (peeling optional) (2 potatoes)
  • salt (1/2 teaspoon)


  1. Heat 1/2 cup (125 milliliters) water in a large pot.

  2. Add onion and cook over medium-high heat for about 3 minutes, stirring occasionally, until onion begins to soften. 

  3. Reduce heat to medium. Add potatoes and cauliflower. Continue cooking, stirring often, for about 5 minutes.

  4. Add water, 1/4 cup at a time, if needed to prevent sticking.

  5. Toast cumin seeds, turmeric, coriander, ginger, cinnamon, and cayenne in a dry skillet over medium heat for about 2 minutes, stirring constantly.

  6. Add spices to vegetables along with tomatoes and salt. Stir to mix, then cover and simmer for about 20 minutes until flavors are blended.

  7. Stored in a covered container in the refrigerator, leftover Potato and Cauliflower Curry will keep for up to 3 days.

  8. Variation: For a sweeter curry, add 1/2 cup golden raisins or 2 tablespoons of apple juice concentrate in with the tomatoes and salt.

Nutrition Facts

Per serving

Calories: 91
Fat: 0.4 g
Saturated Fat: 0.1 g 
Calories from Fat: 4.1%
Cholesterol: 0 mg
Protein: 2.7 g
Carbohydrates: 20.9 g
Sugar: 5.6 g
Fiber: 3.9 g
Sodium: 302 mg
Calcium: 53 mg
Iron: 2.3 mg
Vitamin C: 30 mg
Beta-Carotene: 66 mcg
Vitamin E: 0.6 mg

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