Recipe of Speedy Cauliflower and potato curry

Hey everyone, it is Ramsay, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, cauliflower and potato curry. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Read Customer Reviews & Find Best Sellers. Fold the cauliflower and potatoes into the mixture. Season with the curry powder and salt. Stir in the tomatoes and sugar.

Cauliflower and potato curry is one of the most favored of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Cauliflower and potato curry is something that I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook cauliflower and potato curry using 17 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Cauliflower and potato curry:

1. Prepare Florets of 1 cauliflower
2. Take 2 potatoes
3. Make ready 1/2 cup chopped tomatoes
4. Get 1/2 cup chopped onions
5. Get 1/2 teaspoon garam masala
6. Prepare 1 teaspoon ginger paste
7. Make ready 1 teaspoon garlic paste
8. Take 1 teaspoon cumin and coriander
9. Make ready powder
10. Make ready 1/2 teaspoon turmeric powder
11. Take 1 teaspoon chilli powder
12. Get 2 tablespoon oil
13. Prepare 1/2 teaspoon cumin seeds
14. Prepare 1/2 teaspoon mustard seeds
15. Get 1/2 teaspoon kasuri methi
16. Prepare to taste Salt
17. Make ready 2 tablespoon finely chopped coriander

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. In a large pot over medium high heat, add a tablespoon of the coconut oil. Season to taste with sea salt and pepper.

Steps to make Cauliflower and potato curry:

1. Wash potatoes and slice them length wise. - In a pan heat 2 tablespoon of oil on medium heat. Add the cauliflower florets and stir fry for couple of minutes. Add the sliced potatoes and cook for further 7 to 8 minutes. You should have golden spots on the florets. Drain on kitchen paper and set aside.
2. Add 1 tablespoon oil in the pan and add mustard and cumin seeds. Once it starts crackling add onions and cook until translucent. Add the ginger garlic paste, turmeric, chilli powder, cumin and coriander powder and tomatoes and cook for couple of minutes. Add 1/4 cup water and mix well. Add kasuri methi, cauliflower potatoes and salt and mix well. Cover and let it cook on low heat until the potatoes and cauliflower are tender. Do not over cook.
3. Remove and transfer in serving dish and garnish with coriander and serve hot with roti, paratha or 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. Vegan cauliflower and potato curry with tomatoes, also called Indian aloo gobi, is a popular vegetarian Indian curry dish with as many variations as you can imagine. In other words, there's no right or wrong way to make a vegetarian aloo gobi, and this is just one way out of many possibilities.

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