Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, cauliflower and potato curry. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Cauliflower and Potato Curry is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. Cauliflower and Potato Curry is something which I have loved my whole life. They are fine and they look wonderful.
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.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook 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:
- Get 1 head cauliflower
- Prepare 1 kg potatoes, cubed
- Get 6 mushrooms, chopped
- Make ready 1 1/2 cup Peas
- Make ready 1 cup red and yellow bell pepper, chopped
- Get 400 ml coconut milk
- Get 3 tbsp curry powder
- Prepare 2 tsp chili flakes
- Prepare 1/8 cup ginger, minced
- Prepare 2 clove garlic, minced
- Make ready 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 is 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 is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
