Cauliflower and Potato Curry
Cauliflower and Potato Curry

Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, cauliflower and potato curry. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

The only thing I changed was the potatoes need more cooking time than the cauliflower. You have to follow the directions as written but don't add cauliflower and potatoes. Add the cauliflower, potatoes and split chilli, seasoning to taste.

Cauliflower and Potato Curry is one of the most favored of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Cauliflower and Potato Curry is something which I’ve loved my entire life.

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

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. Make ready 1 1/2 cup Peas
  5. Prepare 1 cup red and yellow bell pepper, chopped
  6. Make ready 400 ml coconut milk
  7. Take 3 tbsp curry powder
  8. Make ready 2 tsp chili flakes
  9. Make ready 1/8 cup ginger, minced
  10. Get 2 clove garlic, minced
  11. Get 2 small chili peppers, minced
  12. Prepare 1 cup chicken stock (if necessary)

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. A seasonal vegan cauliflower curry with sweet potato, chickpeas, and greens. Serve this healthy curry with naan or rice for a plant based comfort A nice cozy plant-based vegan cauliflower curry to pull through the last bits of winter here.

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.

I feel like I've been saying that for a month already but we're. Add the cauliflower and potatoes, stirring to coat the vegetables with the masala. 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. Curried cauli, potatoes, chickpeas & spinach.

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