Description
Fragrant and flavourful curried potato and cauliflower that tastes amazing served as it for with warm naan bread for a delicious, wholesome meal.
Ingredients
- 2 tbsp coconut oil (20 g)
- 1 medium onion, diced (250 g)
- 3 cloves garlic, minced (15 g)
- 2” nob ginger, minced (25 g)
- 1 medium jalapeño, diced (35 g, remove seeds for less heat)
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp garam marsala
- 1/4 tsp chilli powder
- 1 tbsp tomato paste (15 g)
- 1 tsp salt
- 3 Yukon gold potato, peeled and diced (450 g)
- 1 head cauliflower, cut into 2” pieces (650 g)
- 1/2 cup water
- fresh cilantro leaves, for topping (optional)
- rice or naan bread, for serving (optional)
Instructions
- Heat coconut oil in a large pan over medium heat. Add the onions, garlic, ginger and jalapeno. Sauté until fragrant and slightly golden in colour, roughly 5 minutes.
- Reduce heat and add of the spices, salt and tomato paste at once. Continue to cook for 2-3 minutes. The spices will start to form a paste with the liquids from onion, garlic and ginger.
- Add your diced potatoes and sauté over low heat for 5 minutes.
- Once 5 minutes has passed, add the cauliflower florets to the pan and toss with potatoes and spices until well mixed.
- Add water and bring to a light simmer. Once water is simmering, cover with a lid for 8-10 minutes.
- After 8-10 minutes remove the lid and continue cooking until water has mostly cooked down and potatoes and cauliflower are fork tender. Deepening on the cut size, the potatoes might take a little longer to cook.
- Serve over rice or on its own with naan bread, and fresh cilantro leaves.
Notes
Storing: Let cool then store in the fridge for up to 5 days or freezer for up to 3 months. Reheat as needed in the microwave or stovetop until heated through.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 211
- Sodium: 55 mg
- Fat: 8 g
- Carbohydrates: 33 g
- Fiber: 8 g
- Protein: 6 g