Cauliflower & Potato Curry

by

Octopus Publishing

POSTED Fri, June 28, 2019

Serves

4

Total Time

70 MINS

Calories

298

A fragrantly spiced and hearty vegetarian curry that would be delicious on its own or served with rice and naan.

recipe-image

    INGREDIENTS


  • Potato icon
    Potato

    500 g (about 3)quartered

  • Cauliflower icon
    Cauliflower

    625 g (about 1 ¼)florets of

  • Onion icon
    Onion

    1 (about 140 g)sliced

  • Garlic clove icon
    Garlic clove

    2 (about 12 g)crushed

  • Tomato icon
    Tomato

    4 (about 560 g)skinned, chopped

  • Water icon
    Water

    as needed

  • Salt icon
    Salt

    as needed

  • Vegetable oil icon
    Vegetable oil

    2 tablespoons (about 27.6 g)

  • Garam masala icon
    Garam masala

    2 teaspoons (about 4.1 g)

  • Ground cumin icon
    Ground cumin

    2 teaspoons (about 4.2 g)

  • Ground turmeric icon
    Ground turmeric

    ½ teaspoon (about 1.15 g)

  • Chili powder icon
    Chili powder

    ½ teaspoon (about 1.33 g)

  • Vegetable stock icon
    Vegetable stock

    150 ml (about 150 g)

    METHOD


  • 1. Add water and salt to a clean large saucepan
  • 2. Boil
  • 3. Add potato to the large saucepan
  • 4. Boil until softened - 8 min, medium-high heat
  • 5. Drain
  • 6. Transfer content of large saucepan to Dutch oven
  • 7. Heat vegetable oil to a clean frying pan
  • 8. Add cauliflower and onion to the frying pan
  • 9. Fry in frying pan until lightly browned - 5 min, medium-high heat
  • 10. Transfer content of frying pan to Dutch oven
  • 11. Add vegetable oil, garlic clove, garam masala, ground cumin, ground turmeric and chili powder to the frying pan
  • 12. Heat in frying pan until fragrant - approx 30 sec
  • 13. Add vegetable stock and tomato to the frying pan
  • 14. Boil in frying pan
  • 15. Transfer content of frying pan to Dutch oven
  • 16. Cover with foil
  • 17. Cook until tender - 45 min, 200°C
  • 18. Serve

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