Cauliflower and potato curry. 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. Inspired by a traditional Indian cauliflower dish, aloo gobi, I decided to add potatoes to the mix.
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.
I feel like I've been saying that for a month already but we're.
You can prepare Cauliflower and potato curry using 17 ingredients and 4 steps. Here is how you cook it.
Ingredients of Cauliflower and potato curry
- Prepare of Florets of 1 cauliflower.
- Prepare 2 of potatoes.
- It's 1/2 cup of chopped tomatoes.
- You need 1/2 cup of chopped onions.
- You need 1/2 teaspoon of garam masala.
- Prepare 1 teaspoon of ginger paste.
- Prepare 1 teaspoon of garlic paste.
- It's 1 teaspoon of cumin and coriander.
- Prepare of powder.
- Prepare 1/2 teaspoon of turmeric powder.
- Prepare 1 teaspoon of chilli powder.
- Prepare 2 tablespoon of oil.
- You need 1/2 teaspoon of cumin seeds.
- It's 1/2 teaspoon of mustard seeds.
- It's 1/2 teaspoon of kasuri methi.
- It's to taste of Salt.
- It's 2 tablespoon of finely chopped coriander.
Curried cauli, potatoes, chickpeas & spinach. Stir in all the spices, season, and cook for a few minutes. 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.
Cauliflower and potato curry instructions
- 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..
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I was quite surprised my growing by the hour teenager consistently chose a cauliflower and potato curry over meat but was also pleased! And cauliflower is a great accompanying vegetable to break up the starch and the carbs in the meal. I generally make curries in the colder months of the year, and it's certainly time for that over here in Australia! Said Diogenes, "Learn to live on lentils and you will not have to be subservient to the king." My Cauliflower Red Lentil and Potato Curry is a spicy and flavorful way to love and celebrate the lentil. Tips for cooking lentils: Red lentils cook very quickly and practically melt into the dish they're in.