Curried Cauliflower And Potatoes Recipes

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:

• Peel potatoes and cut into cubes, about 1 inch.
• Place potatoes in bowl of water until ready to use.
• Place mustard seeds in a saucepan over medium heat, and cook until they begin to pop (1-2 minutes) Add the oil, onion, garlic and ginger and cook until onions begin to soften.
• Next add the spices cook until their fragrance intensifies.
• Keep stirring.
• Drain potatoes and add to pan along with the cauliflower florets.
• Stir well to coat everything with the spices.
• Add the cup of water and cook covered until the potatoes are just about tender, about 15 minutes.
• Season with salt and pepper.
• Next add the peas and cook uncovered until tender, and until most of the liquid is absorbed.
• (3-5 more minutes) Add chopped cilantro and serve.

Steps:

• Combine chilies, ginger, cumin seeds and mustard seeds in a small bowl.
• Heat ghee in a large pot. When hot, add the spices. When the mustard seeds start to pop, drop in the potatoes & cauliflower.
• Fry for 4 minutes or so. Add the tomatoes, turmeric, coriander, garam masala, sugar, salt and half the coriander.
• Mix well, cover and gently heat for 15 minutes. If the vegetables start to stick, add a few drops of water.
• Top with remaining coriander and serve.

Steps:

• Preheat the oven to 450 degrees F.
• Toss the cauliflower with the ghee, curry powder and 2 teaspoons of the salt, and then transfer to a foil-lined baking sheet. Roast until just tender and slightly charred, stirring occasionally, about 20 minutes.
• Place the potatoes in a large pot and cover with 3 inches of cold water. Stir in the remaining 1 tablespoon salt and bring to a boil. Reduce the heat to medium and simmer until the potatoes are tender, about 10 minutes. Drain and transfer to a large rimmed baking sheet, drizzle with the white wine vinegar and let cool slightly.
• Combine the potatoes and cauliflower in a large bowl. Toss with the peas, cilantro, mint, ginger, garlic, onions and Cilantro Emulsion until thoroughly combined. Season with more salt and pepper, if needed, and serve.
• For Cilantro Emulsion: Bring 1 quart water to a boil with the salt in a small saucepan. Add the egg (still in the shell) and simmer over moderately high heat, 5 minutes.
• Transfer the egg to a bowl of cold water using a slotted spoon and let stand 3 to 4 minutes. Crack the egg all over and gently peel under warm running water, keeping it whole.
• Combine the poached egg with the cilantro, lemon juice, ginger and garlic in a blender. With the blender running, slowly begin drizzling in the olive oil until emulsified. Season with the white pepper and more salt, if needed.

Steps:

• Chop whole onion.
• Heat nonstick pan large enough to hold all the ingredients over high heat. Reduce heat to medium high; add oil, and stir in onion.
• Saute onion until it begins to brown and soften.
• Meanwhile, mince garlic and grate ginger, and add to onion as it cooks.
• Trim whole cauliflower, and cut head into bite-size pieces. Scrub potatoes, and cut into julienne strips.
• Stir the coriander, fennel, cumin, turmeric and hot red pepper into the onion, and cook for 30 seconds.
• Add the cauliflower, potatoes, water and tomato puree. Reduce heat to simmer; cover, and continue to cook until the vegetables are tender, about 5 minutes.
• A minute before the cauliflower and potatoes are done, stir in the peas, salt and pepper. Cover, and cook another minute.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place cauliflower and onions on a baking sheet. Drizzle with olive oil and sprinkle with cumin, coriander, salt, and pepper; mix to coat.
• Place in the preheated oven and roast until cauliflower is browned and cooked, but not too soft, about 25 minutes.
• While cauliflower is roasting, melt butter in a large saucepan over low heat. Add garlic and cook until fragrant, about 3 minutes. Stir in potato and turmeric. Add stock and increase heat to medium; bring to a simmer. Cover and cook until potato is soft, about 10 minutes.
• Remove cauliflower and onions from the oven. Place 1 cup cauliflower in a bowl and set aside. Add remaining cauliflower and onions to the soup. Return soup to a simmer and cook until flavors have melded, about 5 minutes.
• While soup is simmering, place almonds in a dry skillet over low heat. Cook, stirring frequently, until golden, 3 to 5 minutes.
• Puree soup with an immersion blender until smooth. Adjust seasoning as needed. Ladle into bowls, add reserved cauliflower, and top with toasted almonds.

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:

• If using fresh cauliflower, separate florets from the head, wash and drain.
• If using frozen, defrost in microwave for 3-5 minutes.
• Wash, peel and cut potatoes into 1" cubes.
• Heat canola oil in a large pan over medium heat.
• Add mustard and cumin seeds and fry until seeds begin to pop and cumin becomes fragrant.
• Next add your chilis, garlic and ginger, and fry for a minute until they become fragrant as well.
• Add potatoes, stir to coat with oil and then sprinkle over turmeric, cumin powder, coriander, and chili powder or caynenne if using.
• Stir to coat, cover pan and cook for 10 minutes or until potatoes are halfway done.
• Add cauliflower, sprinkle with a little more turmeric, and stir to coat with oil and spices.
• Add 1-3 tbsp of water, cover and cook another 10 minutes or until potatoes are soft.
• When finished check for salt and add if needed.
• Sprinkle with garam masala to taste, and serve.

Steps:

• Coarsely chop the cauliflower and potatoes into 1/2-inch chunks and set aside.
• In a dry skillet over medium heat, toast the coriander seeds, cumin seeds, and fennel seeds until fragrant, shaking the pan frequently, 2 to 3 minutes. Transfer them to a spice grinder and pulse until ground to a fine powder, then pour them into a small dish and mix in the curry powder and cayenne.
• Set aside about 1 tablespoon each of the bell peppers and cilantro for garnish and place the rest in a large bowl. Add the mayonnaise, yogurt, red onion, celery, lemon juice and zest, reserved spices, and salt and black pepper to taste. Stir until smooth. Add the cauliflower and potatoes and mix well to coat evenly.
• Transfer the salad to a large serving bowl. Garnish with the green onions and the reserved cilantro and bell peppers. Serve.