When you think of curry, potatoes and cauliflower, the first thing that comes to mind might be aloo gobi, the classic Indian dish (and a favorite in our house). But simply roasting them gets you similar flavors with a lot less prep required. This makes a great weeknight side — doable in well under an hour, even if you are a slow chopper.
1 lb yukon gold potatoes, cut in 1/4-inch slices
1 head cauliflower, cut in florets
2 small red onions, cut in 1/2-inch wedges
3 tbsp olive oil
1 tsp curry powder
Preheat oven to 425 degrees and adjust rack to upper third position.
In a large bowl, combine the potatoes, cauliflower, red onions and olive oil, and toss to coat. Sprinkle in curry powder and a couple generous pinches of salt, and toss until well distributed.
Spread out the vegetable mixture on a well oiled baking sheet. Bake until potatoes are tender, about 35 minutes. Turn on the broiler and brown the veggies for 1-2 minutes more, then serve.
Pictured: Corning Ware April DC-1 1/2-B Designer Casserole