Vegetarian Potato And Cauliflower Curry Food

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:

• 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.

VEGETARIAN POTATO AND CAULIFLOWER CURRY

Steps:

• Bring a large pot of water to a boil with 1 teaspoon salt. Add potatoes; boil until easily pierced with a fork, about 10 minutes. Transfer potatoes to a strainer using a slotted spoon; rinse with cold water. Add cauliflower to boiling water; cook until easily pierced with a fork, 3 to 5 minutes. Transfer cauliflower to strainer using slotted spoon; rinse with cold water. Reserve 1/2 cup cooking liquid.
• Combine 3 tablespoons water, curry powder, coriander, cayenne, and saffron in a small bowl until paste forms. Let curry paste stand until flavors blend, about 10 minutes.
• Heat ghee in a stockpot over medium heat. Add cumin seeds; cook and stir until seeds begin to pop. Add onion and remaining 1 teaspoon salt; cook and stir until onions begin to soften, about 3 minutes. Add curry paste; cook and stir until fragrant, about 2 minutes more. Add lemon juice, reserved cooking liquid, potatoes, cauliflower, and garbanzo beans; stir well to combine.
• Stir green peas, coconut milk, and cilantro into potato-cauliflower mixture; simmer until vegetables are heated through and mixture has thickened slightly, about 10 minutes.

POTATO AND CAULIFLOWER CURRY

Steps:

• Place oil in a large saucepan or soup pot.
• Add onions and saute until beatiful and caramelised brown.
• I sometimes add a splash of water if the onions aren't browning in oil.
• When onions are done and curry paste and fry about 5 minutes.
• Add garlic and ginger and fry 2 minutes more.
• Do not burn.
• Add potatoes and carrots and saute a further 2-3 minutes.
• Add tinned tomatoes, water, stock cube and bay leaf and reduce heat to a simmer.
• Simmer for about half and hour, then add cauliflower.
• Allow the curry to simmer until thickened and reduced.
• Stir occasionally.
• You can add seasoning as per taste.
• I reccomend cinnamon, coriander and cayenne pepper.
• Serve with your favourite condiments.

POTATO CAULIFLOWER CURRY

Steps:

• In a large saucepan of boiling water, cook the cauliflower until crisp-tender; about 3 minutes. Drain, rinse under cold running water and drain again.
• In a casserole dish, heat oil. Add onion and cook over medium heat until the onion is lightly browned; 4-5 minutes.
• Add the green pepper and garlic and cook until the pepper is softened; 2-3 minutes. Add ginger, cumin and curry powder and cook, stirring 1-2 minutes.
• Add tomatoes, cauliflower, potatoes and broth. Cover and cook over medium heat until the potatoes are tender; 12-15 minutes. Add additional broth or water if the mixture becomes too dry.
• When potatoes are cooked, stir in spinach, peas, salt and cayenne. Cook until the spinach is just wilted, about 2 minutes. Serve hot.