Cauliflower and Potato Curry
A firm favourite in our family, with lots of ideas to suit your tastes.
Serves: 4
Preparation: 45 minutes |
Cooking: 30 minutes
There are many variations to this recipe, make it as healthy or as indulgent as you like.
Be warned that if you decide to use all of the cauliflower in this recipe this recipe will make a large amount so you might need a bigger saucepan.
Feel free to vary this curry to your taste, use sweet potato instead of regular potato, use vegan cream or coconut milk to make this creamy.
Bake, deep fry or BBQ the cauliflower before putting into the curry for different flavours and textures. If you don’t have any fresh coriander, use fenugreek to garnish.
And it goes without saying (but I will say it anyway) if you use the green chilli, it will make the curry very hot.
Ingredients
- 1 small Cauliflower
- 1 medium sized Potato
- 2 tablespoons Coconut Oil
- 1 medium sized (approx 100g) Onion
- 3 cloves (approx 20g) Fresh Garlic
- 1 cm (approx 20g) Fresh Ginger, grated
- 2 large Fresh Tomatoes (or 200g tinned tomatoes)
- 1 tsp Cumin Seeds
- 1/2 tsp Turmeric Powder
- 1 tsp Cumin Powder
- 2 tsp Coriander Powder
- 1 tsp Garam Masala
- ½ tsp Chilli Powder
- 10g Coriander Leaves, finely chopped
- ½ cup of Water
- 1/2 tsp Salt, Himalayan
- (Optional) 2 Green Chilies
Method
Heat the oil in a large saucepan on a medium heat.
Add the 1 tsp cumin seeds and fry until the seeds begin to bubble (a few seconds).
Add the 20g / 3 cloves garlic and 20g ginger in with the cumin seeds and fry for a minute.
Add 1 chopped onion and mix well. (Optional) Add 1-2 finely chopped green chillies. Continue stirring the onions until they have browned, around 2-3 minutes.
Turn the heat to high and add potatoes and the cauliflower. Next, add:
- 1/2 tsp turmeric,
- 2 tsp cumin powder
- 1 tsp chilli powder
- 1/2 tsp Salt
Stir on high heat for 1-2 minutes. Keep stirring so the spices don't burn.
Add 200g chopped tomatoes to the pan and mix. Turn the heat to medium.Cook the tomatoes for 5 minutes, stirring occasionally.
Add the 1/2 cup of water and stir.
Place the lid over the curry and simmer on a low heat for 12 – 15 minutes, stirring occasionally.
After 12-15 minutes, check that the potatoes are cooked. If the vegetables need more time, simmer for a further 5 minutes and re-check. The water will have reduced and the fat in the curry will be visible around the edges.
Add 1 tsp garam masala and stir in.
Garnish the curry with 10g chopped coriander.
Method - Slideshow
Nutritional Facts
Preparation Tips:
Separate the cauliflower head from the leaves and discard any leaves that look limp.
If you want to use all of the cauliflower, wash and finely chop the remaining leaves. Chop the base of the cauliflower into 2-3 cm cubes.
Break the cauliflower head into smaller florets (either using a knife or by hand).
Peel and chop the potatoes into 2-3 cm cubes. Soak for 30 minutes.
Peel and crush the garlic cloves.
Peel and grate the ginger.
Peel and finely chop the onion.
Chop the fresh tomato into cubes or put into a blender.
(Optional) Remove the stalk off of each green chilli, slice down the middle and remove the seeds, then finely chop. For extra heat, just finely chop the green chillies and keep the seeds.
Wash, dry and finely chop the coriander.
Arrange all of the other ingredients required so they are close to hand.
General Tips:
Use the largest pan you have so that everything cooks evenly and you can stir everything evenly.
Cut all pieces of to the same size so they cook evenly. Keep the pieces large so that they don’t break-up in the pan, especially if you reheat the curry.
Leaving the seeds from the 2 green chilies will make this curry very hot.
Use a salt that doesn’t contain any other ingredients such as Pink Himalayan salt.
Variations
Add some vegan ghee or butter before adding the garam masala.
Crush the fenugreek in a pestle and mortar or in your hards and then sprinkle over the curry, then stir in.
Enjoy,
