Cauliflower Potato Curry Recipes

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 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.

CAULIFLOWER-POTATO CURRY

Steps:

• Combine potatoes with 2 tablespoons water in a microwave safe bowl; microwave, at full power, 5 minutes.
• Add cauliflower and microwave an additional 5 minutes; drain.
• Heat a skillet over medium high heat with 1 tablespoon oil; cook onions until they being to turn golden, 2 to 3 minutes, stirring occasionally.
• Add garlic, ginger, and cumin; cook 30 seconds.
• Add another tablespoon of oil; toss in potatoes and cauliflower, stirring until light brown, about 3 minutes more.
• Stir in tomatoes, chickpeas, turmeric, cayenne, and 1/3 cup water.
• Bring to a boil, reduce heat, and simmer 4 minutes; season with salt.
• Serve garnished with cilantro and a dollop of yogurt.