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Potato and Cauliflower Curry Recipe

Potato and Cauliflower Curry Recipe

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Ingredients:

Serving

2 onions, thinly sliced
1 head cauliflower , cut into florettes
15 -20 baby new potatoes, cut in half
2 carrots, thinly sliced
2 tbsp olive oil or 2 tbsp butter
1 tbsp pre prepared curry paste , commercially or not
1 tbsp chopped fresh ginger
2 cloves minced garlic
vegetable stock cube (optional)
1 can tomato
2 1/2-3 cups water
2 bay leaves

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	649.72 Kcal (2720 kJ)
Calories from fat	84.64 Kcal
		% Daily Value*
Total Fat	9.4g	14%
Sodium	410.3mg	17%
Potassium	2546.76mg	54%
Total Carbs	130.7g	44%
Sugars	29.46g	118%
Dietary Fiber	22.36g	89%
Protein	15.3g	31%
Vitamin C	89.4mg	149%
Vitamin A	6mg	201%
Iron	6.2mg	34%
Calcium	245.6mg	25%

Amount Per 100 g
Calories	66.44 Kcal (278 kJ)
Calories from fat	8.65 Kcal
		% Daily Value*
Total Fat	0.96g	14%
Sodium	41.95mg	17%
Potassium	260.41mg	54%
Total Carbs	13.36g	44%
Sugars	3.01g	118%
Dietary Fiber	2.29g	89%
Protein	1.56g	31%
Vitamin C	9.1mg	149%
Vitamin A	0.6mg	201%
Iron	0.6mg	34%
Calcium	25.1mg	25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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