Photo of Indian-spiced potatoes with cauliflower by WW

Indian-spiced potatoes with cauliflower

Points® value
Total Time
2 hr 20 min
20 min
2 hr
What makes this potato and cauliflower dish so fabulously fragrant? The mix of Indian spices, including turmeric for taste and bright yellow colour.


Canola oil

2½ tsp(s), divided


1 medium, cut into thin wedges

Jalapeño pepper

1 medium, cut into very thin rings


2 clove(s), large, minced

Ginger root

1 tbsp(s), minced, peeled

Mustard seed

2 tsp(s), preferably black, plus more for garnish

Cumin seeds

2 tsp(s), plus more for garnish

Ground coriander

1½ tsp(s)

Ground turmeric

½ tsp(s)

Table salt

½ tsp(s)

Uncooked potato

1 pound(s), scrubbed and cut into 1-inch chunks

Uncooked cauliflower

1 head(s), large, (about 3 cups), cut into 1-inch florets

Plain fat free Greek yogurt

½ cup(s)


  1. In a medium heavy nonstick skillet over medium-high heat, warm oil. Add onion and cook, stirring occasionally, until softened and lightly browned, about 5 minutes. Add remaining 1/2 tsp oil. Stir in jalapeño, garlic, ginger, mustard seeds, cumin seeds, coriander, and turmeric; cook, stirring constantly, until spices are toasted and fragrant, about 1 minute. Remove skillet from heat and stir in salt.
  2. Combine potatoes and cauliflower in a 4- or 5-qt slow cooker. Add onion mixture and stir until well combined. Cover and cook until vegetables are fork-tender, about 2 hours on High, gently stirring after 1 hour to prevent vegetables from sticking to insert. Divide evenly among 4 bowls. Top each serving with yogurt, mustard seeds, and cumin seeds.
  3. Per serving: 1 1/4 cups potato mixture and 2 tbsp yogurt