This traditional Indian cauliflower and potato curry recipe uses a modern twist to speed up preparation time, making it a great choice for busy week days.

Ingredients

• 1 head cauliflower, cut into 1-inch florets

• 3 potatoes, peeled and cut into 1-inch chunks

• 1 tablespoon olive oil

• 1 teaspoon cumin seeds

• 2 tomatoes, diced

• 1 onion, chopped

• 1 teaspoon salt

• 1 teaspoon curry powder

Directions

• Step 1

  Place the cauliflower in a large, microwave-safe dish; cook in microwave on High for 3 minutes. Transfer the cauliflower to a bowl and set aside. Put the potatoes in the dish and cook in the microwave on High for 4 minutes. Pour into the bowl with the cauliflower.

• Step 2

  Heat the olive oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown; stir the onions into the oil and cook about 3 minutes. Add the tomatoes and cook and stir another 3 minutes. Fold the cauliflower and potatoes into the mixture. Season with the curry powder and salt. Continue cooking until completely hot, 3 to 5 minutes. Serve hot.