Cauliflower Potato Curry
Fragrant and flavourful curried potato and cauliflower that tastes amazing served as it for with warm naan bread for a delicious, wholesome meal.
Servings: 4
Ingredients
- 2 tbsp coconut oil 20 g
- 1 medium onion diced (250 g)
- 3 cloves garlic minced (15 g)
- 2 inch piece 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. Depending 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: 1/4 of recipe | Calories: 211kcal | Carbohydrates: 33g | Protein: 6g | Fat: 8g | Sodium: 55mg | Fiber: 8g