Potato And Cauliflower Curry Food

CAULIFLOWER AND POTATO CURRY

Steps:

• Heat the oil in a large pan. Add the shallots, garlic and ginger. Cook on a very low heat for 5 minutes or until softened.
• Add the curry powder and chilli powder. Stir and cook for a further minute.
• Add the tomatoes, potatoes, cauliflower and stock. Mix well and cover with a lid. Cook on a low heat for 25 minutes.
• Stir in the coconut milk and mango chutney. Cook for a further 3 minutes.
• Serve topped with chopped coriander (cilantro).

ALOO GOBI MASALA (CAULIFLOWER AND POTATO CURRY)

Steps:

• Place the cauliflower in a large, microwave-safe dish; cook in microwave on High for 3 minutes. Transfer the cauliflower to a bowl and set aside. Put the potatoes in the dish and cook in the microwave on High for 4 minutes. Pour into the bowl with the cauliflower.
• Heat the olive oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown; stir the onions into the oil and cook about 3 minutes. Add the tomatoes and cook and stir another 3 minutes. Fold the cauliflower and potatoes into the mixture. Season with the curry powder and salt. Continue cooking until completely hot, 3 to 5 minutes. Serve hot.

CAULIFLOWER & POTATO CURRY

Steps:

• Heat the ghee in a wok or sauté pan over a medium high flame until very hot. Add the cumin seeds, let them sizzle for 30 seconds, then add the garlic. As soon as the garlic starts to color, about 1 minute, add the onion. Sprinkle with salt. Cook, stirring, until the onion has softened and started to color, about 5 minutes.
• Add the cauliflower, sprinkle with salt, and sauté until it starts to soften a little and maybe has some brown spots, about 5 minutes. Add the turmeric, coriander, and cayenne if using. Cook stirring until the vegetables are covered with the spices, and the spices have started to crust a little on the bottom of the pan. Add ¼ cup of the water to the pan. Quickly stir to incorporate the spices on the bottom of the pan into the liquid. Cover. Lower the heat to medium. Cook for 5 minutes. Stir once or twice to make sure the sauce doesn't burn. Add a tablespoon of water if looks dry. The cauliflower should be barely tender after this.
• Raise the flame to medium high. Add the potatoes to the cauliflower and onions. Stir to mix. When coated with spices, add 2 tablespoons of water and cover. Cook for 1-2 minutes, stirring occasionally. Add the remaining water and the lemon juice. Cook uncovered over a medium high heat until the liquid has almost evaporated, and the vegetables are covered with onion and spices. Taste for salt and serve.

CAULIFLOWER & POTATO CURRY

Steps:

• Heat the oil in a saucepan. Cook the onion for 10 mins until soft, then add the ginger, garlic, turmeric, cumin and curry powder. Cook for 1 min more. Stir in the tomatoes and sugar. Add the cauliflower, potatoes and split chilli, seasoning to taste. Cover with a lid and gently cook for a good 30 mins, stirring occasionally, until the vegetables are tender - add a drop of water if you need to, but it is meant to be a dry curry.
• When the vegetables are cooked, remove the chilli, if you like, stir in a squeeze of lemon juice and scatter with coriander. Serve with your choice of Indian bread and a dollop of yogurt.

POTATO CAULIFLOWER CURRY

Steps:

• Wash, peel and cut potatoes into 1/2 inch (1.3 cm) cubes. Place in pot, cover with water and bring to boil over medium-high heat. Cook uncovered, until just tender 8 to 10 minutes. Drain and set aside.
• Trim, wash and cut cauliflower into small florets. In pot with steam basket and 3 inches (7.5 cm) of water, steam cauliflower for 5 to 7 minutes. Remove cauliflower and set aside.
• In large, heavy pot, heat canola oil over medium high heat.
• Add cumin and mustard seed and sauté until fragrant and starting to pop, about 30 seconds.
• Add onion and green chilies and sauté until onions are translucent, about 2 minutes.
• Add coriander, turmeric, cumin, garam masala, ginger and salt; sauté for 1 minute.
• Add tomatoes (add ½ cup (125 mL) water if using fresh tomatoes), loosen any browned bits and cook for 5 minutes. Stir in yogurt.
• Mix in potatoes and cauliflower. Cook for 5 minutes over low heat.
• Taste and adjust seasoning. For a thinner curry, add water to reach desired consistency.
• Remove from heat, garnish with chopped cilantro and enjoy.
• Yield: 8 servings Serving Size: 1 cup (250 mL)

CAULIFLOWER, EGG & POTATO CURRY

Steps:

• Heat a large, deep non-stick frying pan, wok or shallow saucepan over a low heat. Add the oil, stir in the onion and fry over a medium heat for 8-10 minutes, stirring occasionally, until softened and starting to turn golden.
• Stir the chilli, garlic and ginger into the onion mixture and fry for 2 minutes. Raise the heat a little, add the potatoes and cook for 3-4 minutes, stirring frequently, until the outsides are just softening. Stir in the curry paste, cook for 1 minute, then toss in the cauliflower and stirfry for a further 1 minute to coat.
• Pour the coconut milk into the pan and stir thoroughly. Add some salt, raise the heat and bring to the boil, stirring frequently, then half cover the pan and reduce to a slow simmer. Cook the curry for 20-25 minutes, stirring often, until the sauce has thickened slightly and the vegetables are tender.
• Half bury the eggs yolk-sides up in the sauce, then cover and continue to simmer gently for a further 1-2 minutes to heat through. Serve with a scattering of toasted almonds, if liked, and coriander.

GOBI ALOO (INDIAN STYLE CAULIFLOWER WITH POTATOES)

Steps:

• Heat the oil in a medium skillet over medium heat. Stir in the cumin seeds, garlic, and ginger paste. Cook about 1 minute until garlic is lightly browned. Add the potatoes. Season with turmeric, paprika, cumin, garam masala, and salt. Cover and continue cooking 5 to 7 minutes stirring occasionally.
• Mix the cauliflower and cilantro into the saucepan. Reduce heat to low and cover. Stirring occasionally, continue cooking 10 minutes, or until potatoes and cauliflower are tender.

CURRIED CAULI, POTATOES, CHICKPEAS & SPINACH

Steps:

• Separate the cauliflower into florets, then cook in boiling salted water for 5 minutes, then drain, reserving about 150ml cooking water.
• Roughly chop the potatoes and cook in boiling salted water for 10 minutes, then drain.
• Peel and thinly slice the garlic and onion, then finely slice the chilli. Heat the oil and butter in a large frying pan over a low heat and sauté the garlic, onion and chilli till softened.
• Stir in all the spices, season, and cook for a few minutes. Add the cooked cauliflower, potatoes and reserved cooking water, then simmer on a low heat for 10 minutes.
• Drain and add the chickpeas, then the spinach. Cook, stirring, until the spinach wilts. Transfer to a serving bowl and serve with a dollop of yoghurt and a squeeze of lime juice.

CAULIFLOWER CURRY

Steps:

• Heat the oil in a large, heavy pot. Add the onions and cook until they're soft and translucent, about 5 minutes. Add the garlic, ginger, and cilantro; and saute until fragrant, about 1 minute.
• Add the cauliflower and potatoes along with the red curry paste, curry, turmeric, coriander and cumin. Season with salt and pepper and saute for 5 more minutes until the vegetables are well coated with the curry paste and dish becomes very fragrant.
• Next, add the canned tomatoes with their juices, chickpeas and coconut milk along with 2 cups of water.
• Bring to a boil, then turn the heat to low. Simmer for 30 minutes, stirring occasionally, until the cauliflower and potatoes are fork tender and the sauce thickens.
• Serve over rice and garnish with cilantro and lime slices, if desired

SLOW COOKER OR STOVE TOP POTATO CAULIFLOWER CURRY (ALOO GOBI)

Steps:

• Heat the oil in a saute pan if you are making the slow cooker version or a large soup pot if you will making the whole dish on the stove.
• Once hot add the onions and saute until translucent, about 10 minutes. Stir in the cumin seeds and saute for about 3 minutes. Then add the garlic, ginger, turmeric, coriander and cardamom and saute another 3 minutes, or until the spices become fragrant.
• If you are going to cook it the rest of the way in the slow cooker add the cooked onion and spice mixture, the potatoes, cauliflower, 1 cup of water and the diced tomatoes with liquid. Cook on low for 8 to 9 hours.
• Before serving add chili and salt to taste.
• Add the potatoes, cauliflower, 2 cups of water and the diced tomatoes with liquid into the soup pot with the cooked onions.
• Bring to a boil, then lower to a simmer and cook until the potatoes are tender about 15 to 20 minutes.
• Add chili and salt to taste before serving.
• Lazy tip: If you want to you can skip the sautéing and throw everything into the slow cooker. It won't be quite as flavorful, but it can really make your life easy during a busy week.

ALOO GOBI - POTATO AND CAULIFLOWER CURRY.

Steps:

• Boil the potatoes in their skins and allow to cool.
• Peel the potatoes and cut them into 2 inch squares.
• Blanch the cauliflower in boiling water for 2 minutes-do not over boil the cauliflower as it should still be firm after cooking.
• Cut into small florets.
• Heat the oil over medium heat in a wide frypan.
• Add the mustard seeds and as soon as they begin popping, add the cumin and fenugreek seeds and then the red chillies.
• Add the onion and the green chilli, stir and fry until the onions are golden brown-8-10 minutes.
• Add the cauliflower, reduce the heat to low, cover the pan and cook for 6-8 minutes.
• Add the potatoes, dried spices and salt.
• Stir gently until all the ingredients are mixed thoroughly.
• Cover the pan and cook til the potatoes are heated through-6-8 minutes.
• Stir in the coriander leaves and remove from the heat.

CAULIFLOWER AND POTATO CURRY (ALOO GOBI)

Steps:

• Heat the oil in a large pan over a moderate heat. Add the curry leaves and seeds and stir-fry for a minute or until everything is fragrant, the seeds are popping and the curry leaves are translucent.
• Add the onions and continue to fry for five minutes or until the onions are soft, but not brown.
• Add the potatoes and fry for another five minutes. Stir in the cauliflower, garlic, chillies and ginger. Add a splash of water and put the lid on the pan. Turn down the heat slightly and allow the veg to cook for ten minutes or until the potatoes are almost soft.
• Add the tomatoes, salt and remaining spices. Bring to a simmer and cook for a further five to ten minutes. The potatoes should be soft and the cauliflower tender, but not mushy.
• Test for flavour and seasoning. Take off the heat and squeeze in the juice from the lemon half, if needed.
• Serve as a main or side with a generous amount of coriander leaves scattered over the top. Rice or flatbreads are the perfect accompaniment, as is yoghurt if this is a main dish.

SWEET POTATO CAULIFLOWER CURRY

Steps:

• Preheat oven to 420 F. Chop cauliflower into bite size pieces. Toss in 1 tbsp of olive oil. Place on sheet pan, and roast for 15 minutes.
• While cauliflower is roasting add 1 tbsp of olive oil to a large nonstick skillet and heat over medium-high heat. Add the onion and ginger and cook for 4 minutes.
• Stir in the coriander seeds, cumin seeds, turmeric, cayenne if using, and salt and toast for 15 seconds. Then add the tomatoes and sweet potatoes, and cook until they are tender, about 12 to 15 minutes.
• Remove cauliflower from oven and add to the pot stirring well to combine.

CAULIFLOWER COCONUT CURRY WITH POTATOES.

Steps:

• In a large skillet, cook the onion and garlic in olive oil until it starts to soften, about 5 minutes. Add the potatoes, and cook for a few more minutes, stirring to prevent sticking.
• Add the coconut milk, non-dairy milk, sugar, spices, and cauliflower. Stir well. Bring to a simmer, and cook on low for about 25 minutes until cauliflower and potatoes are soft and tender.
• Add another 1/2 cup of non-dairy milk if the sauce starts to get too thick.
• Add the green beans, stir, and cook for a 10 more minutes until the beans are heated through.
• Serve over Basmati rice.

ALOO GOBI (POTATO AND CAULIFLOWER CURRY)

Steps:

• Heat oil in a wok or a large heavy-based frying pan (with a lid) over medium heat. Cook onions for 6-8 minutes or until golden. Add garlic and cook for 1-2 minutes, then add ginger, mustard seeds (if using), curry powder, garam masala, turmeric, chilli powder and salt and cook for a further 1-2 minutes.
• Add tomatoes, potato and stock or water. Cover, bring to a simmer and cook for about 10 minutes. Uncover, add cauliflower and cook for a further 7-8 minutes or until cauliflower is tender.
• Garnish with coriander and green chilli (if using) and serve with a small dish of raita and chapatis. To make into a more substantial meal, serve a fried egg on top for anyone who wants one.

CAULIFLOWER CURRY

Steps:

• Cut the cauliflower into tiny florets.
• In a large skillet over medium heat, stir-fry ginger puree and turmeric for 2 minutes, adding a few drops of water if mixture begins to stick.
• Add chili, and/or red chili powder, and cilantro, stir-frying an additional 2 minutes.
• Add cauliflower and cook for 5 minutes, adding a teaspoon of water if mixture starts to dry.
• Add remaining ingredients and 4 tablespoons water.
• Stir for 3-4 minutes, then reduce heat, cover pan, and cook, stirring occasionally, for 40 minutes more or until cauliflower is fork-tender.

GUJARATI STYLE ALOO GOBI- POTATO AND CAULIFLOWER CURRY

Steps:

• Peel and cut potatoes, and cut cauliflower into florets.
• Blend tinned tomatoes until smooth.
• Heat oil in a saucepan.
• Add the mustard and cumin seeds. They will splutter in the oil. This is called doing the 'vaghaar' in Gujarati.
• Add in the chopped cauliflower and potato. Stir through gently.
• Add the tinned tomatoes along with the water. Cook for 2 minutes.
• Then add the turmeric powder, chilli powder, coriander powder and salt. Mix together.
• Cover with lid and cook for 20 minutes. Stir gently at regular intervals, and try not to break up the cauliflower.
• TIP: a good way to check if the potato and cauliflower are cooked through is to get a sharp knife and gently try to cut through them. They should still have a bit of give but you can slice through them.
• Finally, add lemon juice and stir through.
• Garnish with fresh coriander and serve with roti or rice.

VEGAN POTATO AND CAULIFLOWER CURRY

Steps:

• In a large pot add chopped onion and garlic. Add 1 tsp coconut oil and a pinch sea salt and bring to medium-high heat. Cook onion and garlic stirring occasionally until onion turns translucent, approx. 10 minutes.
• Add chopped potatoes to the pot and cook until they start to sweat, approx. 10 minutes. Then add cauliflower florets and cherry tomatoes. Pour in vegetable stock. Cover pot and bring to a simmer. Then add tomato paste, turmeric, cumin, freshly grated ginger, and lemon juice.
• Pour in red lentils and simmer curry on medium-low heat for 15-20 minutes, or until lentils and veg are cooked and curry has thickened. Lastly, pour in coconut milk and stir to combine.
• Add cayenne pepper, sea salt and pepper to taste. Serve curry with brown rice or naan bread.

CAULIFLOWER POTATO CURRY

Steps:

• Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
• Prepare all the veggies as the recipe comes together fast.
• Set the Instant Pot to Sauté (high) mode, then add the minced onion, carrot and serrano pepper, sauté for 3 to 5 minutes until the onion, carrot, and pepper start to soften. Add a tablespoon of water if they start to stick to prevent them from burning. Then add the garlic, ginger, and Spice/Herb mix, sauté for one minute. Then add the cauliflower florets and cubed potatoes and sauté for one minute constantly stirring to coat the potatoes and cauliflower in the seasoning.
• Then add all the remaining ingredients except for the lite coconut milk and peas. Press Cancel, then set the Instant Pot to Manual Pressure High for 5 minutes. When finished, press Cancel and allow to sit for 4 minutes, then do a Quick Release. Unplug the Instant Pot.
• Once all the pressure is released, carefully remove the lid, add in the lite coconut milk and peas. Stir well to combine.Taste test the flavors and add any additional seasoning at this time, stir to combine, allow a few minutes for the flavors to marry. Serve with your favorite rice, chopped cilantro, and flatbread.

POTATO, BUTTERNUT SQUASH, AND CAULIFLOWER CURRY

Steps:

• In a large skillet, heat oil over medium heat and saute the Litehouse Freeze Dried Garlic, onions, and ground ginger until soft.
• Add in the remaining spices, bay leaves, lime zest, and drained tomatoes, continue cooking for an additional 5 minutes.
• Add in the diced Idaho Potatoes, along with 2 1/2 cups of broth, or just enough to cover, and continue to cook on medium heat for about 10 minutes.
• Finally add in the cauliflower florets and diced butternut squash, stirring in to mix well, then continue cooking for an additional 10 - 15 minutes or until vegetables are tender.
• Season with salt and pepper to taste, adjust any seasoning if needed.
• Prepare rice if serving, warm up the naan, and garnish with fresh cilantro, plain yogurt, and mango chutney if desired.

CAULIFLOWER, POTATO AND CARROT CURRY RECIPE

Steps:

• Heat the oil on a medium setting in a large casserole or deep sauté pan.
• Add the onion and fry gently until softened but not browned.
• Add the ginger, garlic, curry powder, turmeric, cumin and ground coriander. Stir well and cook for about 1 minute.
• Add the tomatoes, cauliflower florets, potatoes, carrots, chilli and seasoning. Stir well, cover and simmer for 15 minutes.
• Add the beans and cook for a further 15 minutes until the vegetables are tender. The mixture should be quite dry but add a little water if you think it necessary.
• Stir in the lime juice, coriander and almonds. Serve with crème fraiche or yoghurt, Naan bread and poppadoms.

POTATO-CAULIFLOWER CURRY

Steps:

• Place cauliflower in a steamer basket in a large saucepan or deep skillet. Add water to just below basket. Bring to boiling. Cover pan and steam 5 minutes or until cauliflower is crisp-tender. Transfer cauliflower to a bowl.
• Place potato pieces in steamer basket, cover pan, and steam 10 minutes or until potatoes are tender. Add to cauliflower in bowl; drain water from pan.
• For sauce, in a blender combine onion wedges, tomato paste, curry powder, ginger, cumin seeds, and garlic. Add 1 cup of water. Cover and blend until smooth. Transfer sauce to a skillet, and stir in 1 more cup of water. Bring sauce to boiling; reduce heat to medium-high, and cook 5 to 7 minutes. Reduce heat to medium-low, and cook 10 minutes longer or until sauce darkens in color.
• Add steamed cauliflower and potatoes, peas, cashews, lime juice, and cayenne pepper to sauce. Cook 5 to 7 minutes or until sauce is absorbed by the vegetables, stirring occasionally and adding additional water if needed to reach desired consistency. Season with salt.
• Serve vegetable mixture over rice and sprinkle with cilantro.

BUTTERNUT AND SWEET POTATO CURRY

Steps:

• Blitz the prepared onion, chillies, ginger, garlic, turmeric, ground coriander, cinnamon and salt to a paste with a stick blender. Heat the coconut or vegetable oil in a wide heavy-based casserole that has a lid, and then fry the paste for about a minute or so, stirring well. Don't use a wooden spoon unless you don't mind it being stained by the turmeric. Open the tin of coconut milk carefully and then scrape off the creamy top into the paste, stirring everything together over the heat for another minute or so before adding the rest of the tin of coconut milk, followed by the stock, tinned tomatoes, then the chunked sweet potato and butternut. Give a good stir, bring to the boil and, once bubbling, turn down the heat, and when everything is gently simmering, clamp on the lid and cook for 40-50 minutes (though start checking at 30) until the sweet potatoes are soft and the squash cooked through. Check for seasoning, then leave to stand off the heat for 10 minutes or so before serving. Eat with the rice and put chopped fresh coriander and lime wedges on the table alongside, for sprinkling and spritzing respectively.