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Level
very easy
Prep Time
10 mins
Total Time
40 mins
Serves
4

Ingredients

2
medium yellow fleshed potatoes
1
medium onion
2
medium tomatoes
1
cauliflower
2 tbsp
Compliments Canola Oil
30 mL
3 tbsp
jarred ginger and garlic paste
45 mL
1 tsp
cumin seeds
5 mL
2 tsp
garam masala spice
10 mL
1 tsp
chili powder
5 mL
1 tsp
turmeric
5 mL
3/4 tsp
salt
4 mL
1/2 tsp
black pepper
2 mL
1 pkg
Compliments Cilantro, chopped
20 g

Directions

Step 1

Cut (unpeeled) potatoes into ½ in. (1 cm) dice (3 cups/750 mL). Finely dice the onion. Remove and discard leaves and core from cauliflower; chop into 1 in. (2.5 cm) florets (7 cups/1.75 L). Cut tomatoes into ½ in. (1 cm) dice (2 cups/500 mL). Set veggies aside.

Step 2

Heat the oil in a large heavy-bottomed saucepan (with lid) over medium-high heat. Stir in the ginger and garlic paste and cumin seeds, cooking until the seeds crackle and pop, about 1 min. Stir in the reserved potatoes and onions. Cover and cook, stirring occasionally, until the potatoes are golden and onions are softened, about 8 min. Stir in the garam masala, chili powder, turmeric, salt and pepper to coat.

Step 3

Mix in the reserved diced tomatoes and 1/3 cup (75 mL) water. Add the cauliflower florets overtop; cover and steam cauliflower until tender-crisp, about 7 min., or to desired tenderness. Gently stir to coat cauliflower with the spicing. Taste and adjust seasonings, if needed. Garnish with chopped cilantro.

Tip

If desired, serve with Compliments Naan Bread.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
Calories:
270
Fat:
12 g
Saturated Fat:
0.5 g
Carbs:
36 g
Fibre:
7 g
Sugar:
7 g
Protein:
8 g
Sodium:
580 mg
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