Cauliflower Potato Curry Recipes

Steps:

• Heat oil in a large pot over medium. Add onion, garlic, and ginger, season with salt, and cook, stirring occasionally, until onion is tender, 4 to 6 minutes. Add curry paste and cook, stirring, 2 minutes. Add coconut milk and 1 cup water, along with cauliflower and sweet potato. Bring to a boil, then reduce heat to medium-low and partially cover.
• Simmer until cauliflower is tender, about 15 minutes. Add zucchini and edamame; return to a simmer, then partially cover and cook until zucchini is tender, 4 to 5 minutes. Stir in spinach and cook, uncovered, until bright green and just wilted, 1 to 2 minutes. Season to taste. Serve over grains, with cilantro and a squeeze of lime.

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.

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.

Steps:

• Heat a large, deep non-stick frying pan, wok or shallow saucepan over a low heat. Add the oil, stir in the onion and fry over a medium heat for 8-10 minutes, stirring occasionally, until softened and starting to turn golden.
• Stir the chilli, garlic and ginger into the onion mixture and fry for 2 minutes. Raise the heat a little, add the potatoes and cook for 3-4 minutes, stirring frequently, until the outsides are just softening. Stir in the curry paste, cook for 1 minute, then toss in the cauliflower and stirfry for a further 1 minute to coat.
• Pour the coconut milk into the pan and stir thoroughly. Add some salt, raise the heat and bring to the boil, stirring frequently, then half cover the pan and reduce to a slow simmer. Cook the curry for 20-25 minutes, stirring often, until the sauce has thickened slightly and the vegetables are tender.
• Half bury the eggs yolk-sides up in the sauce, then cover and continue to simmer gently for a further 1-2 minutes to heat through. Serve with a scattering of toasted almonds, if liked, and coriander.

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.