Cauliflower and Potato Curry
Cauliflower and Potato Curry

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, cauliflower and potato curry. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Cauliflower and Potato Curry is one of the most favored of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Cauliflower and Potato Curry is something which I’ve loved my whole life.

Heat the oil in a saucepan. In this healthy cauliflower soup recipe, roasting the cauliflower first adds depth and prevents the florets from turning to mush. Spread in a single layer on a rimmed baking sheet. Traditional Indian cauliflower and potato curry recipe from my mom.

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

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

It makes it a bit heartier and filling, plus the technique I used to incorporate them requires no additional steps. 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.

Instructions 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. A cauliflower sweet potato curry inspired by aloo gobi with sweet potatoes and roasted cauliflower! Add cauliflower and season with oil (or water), curry powder, and sea salt. This delicious vegetarian cauliflower, potato and carrot curry is easy to make.

So that is going to wrap this up with this special food cauliflower and potato curry recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!