Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a special dish, cauliflower and potato curry. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Add the cauliflower, potatoes and split chilli, seasoning to taste. 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.
Cauliflower and Potato Curry is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They are fine and they look fantastic. Cauliflower and Potato Curry is something that I have loved my whole life.
To get started with this recipe, we must first 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:
- Get 1 head cauliflower
- Take 1 kg potatoes, cubed
- Prepare 6 mushrooms, chopped
- Make ready 1 1/2 cup Peas
- Prepare 1 cup red and yellow bell pepper, chopped
- Get 400 ml coconut milk
- Make ready 3 tbsp curry powder
- Get 2 tsp chili flakes
- Make ready 1/8 cup ginger, minced
- Get 2 clove garlic, minced
- Get 2 small chili peppers, minced
- Take 1 cup chicken stock (if necessary)
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. Add the cauliflower and potatoes, stirring to coat the vegetables with the masala. Inspired by a traditional Indian cauliflower dish, aloo gobi, I decided to add potatoes to the mix.
Instructions to make Cauliflower and Potato Curry:
- Wash cauliflower thoroughly and break the head down into florets. Chop the potatoes to make 1 inch cubes. Set aside.
- Chop and mince: garlic, chili peppers and ginger. Chop up the mushrooms and bell peppers.
- 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.
- Add the minced garlic, ginger and chili and stir. Add more oil if necessary.
- 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)
- Add the peas and mushrooms and remaining curry powder. Leave for 10-15 minutes until the peas have cooked and potatoes are soft.
- Serve over rice.
It makes it a bit heartier and filling, plus the technique I used to incorporate them requires no additional steps. This cauliflower and potato curry is a delicious vegetarian option that everyone will enjoy. Vegetables braised in an aromatic curry sauce until fragrant and delicious. I was quite surprised my growing by the hour teenager consistently chose a cauliflower and potato curry over meat but was also pleased! In this healthy cauliflower soup recipe, roasting the cauliflower first adds depth and prevents the florets from turning to mush.
So that’s going to wrap this up with this special food cauliflower and potato curry recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!