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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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cauliflower and potato curry Ingredients:
25 ml olive oil |
110 g onion, peeled and cut into small pieces |
7 g fresh coriander, separated into stalks and leaves and roughly chopped |
1/2 teaspoon chili powder |
420 g cauliflower, leaves removed and cut evenly into eighths |
550 g potatoes, peeled and cut into even pieces |
400 g diced tomatoes |
1/2 tsp minced ginger |
1/2 tsp minced garlic |
1/2 teaspoon cumin seeds |
1 teaspoons turmeric |
1/2 teaspoon salt |
1 teaspoons garam masala |
Directions:
1. Heat oil in a large saucepan. Add the chopped onion and cumin seeds to the oil.
2. Stir together and cook until onions become creamy, golden, and translucent. Add chopped coriander stalks, two teaspoons of turmeric, and one teaspoon of salt.
3. Add chilis (according to taste) Stir tomatoes into onion mixture.
4. Add ginger and garlic; mix thoroughly.
5. Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture doesn't stick to the saucepan).
6. Ensure that the potatoes and cauliflower are coated with the curry sauce. Cover and allow to simmer for twenty minutes (or until potatoes are cooked). Add two teaspoons of Garam masala and stir.
7. Sprinkle chopped coriander leaves on top of the curry.
8. Turn off the heat, cover, and leave for as long as possible before serving.
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