Potato and Cauliflower Curry
Description:
This delightful vegetarian curry is beloved by many for its exquisite fragrance and vibrant colors. Perfectly seasoned and bursting with flavors, it’s a wonderful dish to enjoy any day of the week.
Recipe Overview:
- Name: Potato and Cauliflower Curry
- Cook Time: 1 hour
- Prep Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Servings: 4
- Category: Curries
- Keywords: Cauliflower, Vegetable, Asian, Indian, Lactose Free, Low Protein, Vegan, Low Cholesterol, Healthy, Weeknight, Inexpensive
Nutritional Information (per serving):
- Calories: 768.1
- Fat Content: 8.4g
- Saturated Fat Content: 1.3g
- Cholesterol Content: 0mg
- Sodium Content: 124.9mg
- Carbohydrate Content: 159.5g
- Fiber Content: 23.8g
- Sugar Content: 14.9g
- Protein Content: 20.8g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 | Onions |
| 1 | Cauliflower |
| 15-20 | Potatoes |
| 2 | Carrots |
| 2 | Olive oil |
| 1 | Butter |
| 1 | Curry paste |
| 2 | Fresh ginger |
| 1 | Garlic |
| 2 | Tomatoes |
| – | Water |
| 1 | Bay leaves |
Instructions:
-
Begin by heating olive oil in a large saucepan or soup pot over medium heat.
-
Add the onions to the pan and sauté them until they become beautifully caramelized brown, ensuring they are evenly cooked.
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If the onions aren’t browning evenly, you can add a splash of water to aid in the caramelization process.
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Once the onions are caramelized, add the curry paste to the pan and fry it for about 5 minutes, allowing the flavors to meld together.
-
Next, add the minced garlic and grated ginger to the pan, frying them for an additional 2 minutes. Be cautious not to burn the garlic and ginger as it can impart a bitter taste to the dish.
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Add the diced potatoes and carrots to the pan, sautéing them for another 2-3 minutes until they begin to soften slightly.
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Pour in the tinned tomatoes, water, and crumble in the stock cube. Add the bay leaf to the mixture, then reduce the heat to a simmer.
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Allow the curry to simmer gently for about half an hour, allowing the flavors to develop and meld together.
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Once the potatoes and carrots are tender, add the cauliflower florets to the pan, stirring well to combine all the ingredients.
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Continue simmering the curry until it thickens and reduces to your desired consistency, stirring occasionally to prevent sticking.
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Season the curry according to your taste preferences. For added flavor, consider incorporating cinnamon, coriander, and cayenne pepper.
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Once the curry has reached your desired consistency and flavor, remove it from the heat.
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Serve the Potato and Cauliflower Curry hot, accompanied by your favorite condiments such as naan bread, rice, or yogurt.
Enjoy your flavorful and nourishing Potato and Cauliflower Curry! 🥔🥦🍛
