Cauliflower and Potato Curry
Cauliflower and Potato Curry

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, cauliflower and potato curry. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Heat the oil in a saucepan. Inspired by a traditional Indian cauliflower dish, aloo gobi, I decided to add potatoes to the mix. It makes it a bit heartier and filling, plus the technique I used to incorporate them requires no additional steps. Traditional Indian cauliflower and potato curry recipe from my mom.

Cauliflower and Potato Curry is one of the most well liked of recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Cauliflower and Potato Curry is something that I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can have cauliflower and potato curry using 12 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Cauliflower and Potato Curry:
  1. Get 1 head cauliflower
  2. Get 1 kg potatoes, cubed
  3. Make ready 6 mushrooms, chopped
  4. Prepare 1 1/2 cup Peas
  5. Take 1 cup red and yellow bell pepper, chopped
  6. Prepare 400 ml coconut milk
  7. Take 3 tbsp curry powder
  8. Take 2 tsp chili flakes
  9. Get 1/8 cup ginger, minced
  10. Make ready 2 clove garlic, minced
  11. Make ready 2 small chili peppers, minced
  12. Prepare 1 cup chicken stock (if necessary)

Spread in a single layer on a rimmed baking sheet. A seasonal vegan cauliflower curry with sweet potato, chickpeas, and greens. Serve this healthy curry with naan or rice for a plant based comfort food meal that you can feel good about. I always think of this as an autumn dinner, but it's equally good well into winter.

Steps to make Cauliflower and Potato Curry:
  1. Wash cauliflower thoroughly and break the head down into florets. Chop the potatoes to make 1 inch cubes. Set aside.
  2. Chop and mince: garlic, chili peppers and ginger. Chop up the mushrooms and bell peppers.
  3. Heat 2 tablespoons of olive oil in a wok or skillet. Add 2 tbsp curry powder, chili flakes and 2 tsp turmeric podwer. Stir frequently so the spices don't burn.
  4. Add the minced garlic, ginger and chili and stir. Add more oil if necessary.
  5. Add the potatoes and stir for 2 minutes. Add the coconut milk. Let boil and simmer for 5 minutes. Add the cauliflower florets. Cover wok and leave for 20 minutes. (If necessary add the chicken stock)
  6. Add the peas and mushrooms and remaining curry powder. Leave for 10-15 minutes until the peas have cooked and potatoes are soft.
  7. Serve over rice.

Serve this healthy curry with naan or rice for a plant based comfort food meal that you can feel good about. I always think of this as an autumn dinner, but it's equally good well into winter. This delicious vegetarian cauliflower, potato and carrot curry is easy to make. The perfect mid-week meal that's full of spice and flavour. If you think cauliflower can be a little bland in flavour why not try this deliciously spicy curry which turns this everyday vegetable into something quite different?

So that’s going to wrap this up for this exceptional food cauliflower and potato curry recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!