Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, cauliflower and potato curry. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Cauliflower and potato curry is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Cauliflower and potato curry is something that I have loved my entire life. They are fine and they look fantastic.
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.
To get started with this particular recipe, we have to prepare a few components. You can cook cauliflower and potato curry using 17 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Cauliflower and potato curry:
- Make ready Florets of 1 cauliflower
- Prepare 2 potatoes
- Make ready 1/2 cup chopped tomatoes
- Take 1/2 cup chopped onions
- Take 1/2 teaspoon garam masala
- Get 1 teaspoon ginger paste
- Take 1 teaspoon garlic paste
- Prepare 1 teaspoon cumin and coriander
- Get powder
- Get 1/2 teaspoon turmeric powder
- Take 1 teaspoon chilli powder
- Make ready 2 tablespoon oil
- Prepare 1/2 teaspoon cumin seeds
- Take 1/2 teaspoon mustard seeds
- Take 1/2 teaspoon kasuri methi
- Get to taste Salt
- Get 2 tablespoon finely chopped coriander
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:
- Wash potatoes and slice them length wise. - In a pan heat 2 tablespoon of oil on medium heat. Add the cauliflower florets and stir fry for couple of minutes. Add the sliced potatoes and cook for further 7 to 8 minutes. You should have golden spots on the florets. Drain on kitchen paper and set aside.
- Add 1 tablespoon oil in the pan and add mustard and cumin seeds. Once it starts crackling add onions and cook until translucent. Add the ginger garlic paste, turmeric, chilli powder, cumin and coriander powder and tomatoes and cook for couple of minutes. Add 1/4 cup water and mix well. Add kasuri methi, cauliflower potatoes and salt and mix well. Cover and let it cook on low heat until the potatoes and cauliflower are tender. Do not over cook.
- Remove and transfer in serving dish and garnish with coriander and serve hot with roti, paratha or 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 is going to wrap it up for this exceptional food cauliflower and potato curry recipe. Thank you very much for your time. I am sure that 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 family, friends and colleague. Thanks again for reading. Go on get cooking!
