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Recipe of the Week: Curry Potatoes and Cauliflower

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Recipe of the Week: Curry Potatoes and Cauliflower

This delicious dish from my bestselling cookbook The Shredded Chef has a lot going for it:

  • It’s easy and fast to make
  • It tastes outstanding–the addition of curry really adds a nice touch
  • It keeps well–you can make a large batch once per week and portion it out daily and reheat
  • It’s packed full of a wide variety of vitamins and minerals
  • It’s relatively low-calorie and extremely filling, thanks to the potato

Give it a try. You won’t be disappointed!



Calories Per Serving


Protein Per Serving

10 grams

Carbohydrates Per Serving

50 grams

Fat Per Serving

1 gram


1 cauliflower head (2 – 3 pounds), cut into florets

1 pound (around 3 medium) potatoes, peeled and cut into 1-inch cubes

1 medium onion, chopped

2 cloves garlic, crushed

2 tablespoons garam masala or curry powder

1 cup low-sodium vegetable broth

2 cups frozen peas


1. Bring a pot of lightly salted water to a boil. Add the cauliflower and potatoes and cook for 4 – 5 minutes. Drain.

2. Meanwhile, coat a Dutch oven in cooking spray and place over medium heat. Add chopped onion and garlic and cook 2 – 3 minutes, or until the onions are softened. Add the garam masala and stir for 1 minute.

3. Add the cooked potatoes and cauliflower and stir well, coating in the onion mixture, add the vegetable broth and use it to deglaze (scrape the bottom of the Dutch oven and remove any stuck bits). Cover and let simmer for 10 minutes. Add the peas, mix well, and cover for another 5 – 7 minutes.

What You Get to Eat

curry potatos and cauliflower

What did you think of this week’s recipe? Let me know in the comments below!

I'm Mike and I'm the creator of Muscle for Life and Legion Athletics, and I believe that EVERYONE can achieve the body of their dreams.

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