Cauliflower and Potato Curry
Cauliflower and Potato Curry

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, cauliflower and potato curry. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Stir in the tomatoes and sugar. Add the cauliflower, potatoes and split chilli, seasoning to taste. Fold the cauliflower and potatoes into the mixture. Season with the curry powder and salt.

Cauliflower and Potato Curry is one of the most well liked of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Cauliflower and Potato Curry is something which I have loved my entire life.

To get started with this particular 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 it.

The ingredients needed to make Cauliflower and Potato Curry:
  1. Get 1 head cauliflower
  2. Get 1 kg potatoes, cubed
  3. Take 6 mushrooms, chopped
  4. Get 1 1/2 cup Peas
  5. Take 1 cup red and yellow bell pepper, chopped
  6. Prepare 400 ml coconut milk
  7. Take 3 tbsp curry powder
  8. Make ready 2 tsp chili flakes
  9. Take 1/8 cup ginger, minced
  10. Take 2 clove garlic, minced
  11. Get 2 small chili peppers, minced
  12. Get 1 cup chicken stock (if necessary)

Add the coriander, cumin, turmeric, and red-pepper flakes and stir. Add the cauliflower and potatoes and cook, stirring frequently,. In a large pot over medium high heat, add a tablespoon of the coconut oil. Season to taste with sea salt and pepper.

Instructions 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.

In a large pot over medium high heat, add a tablespoon of the coconut oil. Season to taste with sea salt and pepper. While that's cooking, in a another pan, add the other tablespoon of coconut oil. Puree or mash together the tomato with the garam masala, chili powder, turmeric, cumin, and salt. In a large skillet, saute the onions and potatoes in olive oil for about three minutes, then add the cauliflower and reduce the heat to medium, adding more oil or a bit of water if needed.

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