Potato and Cauliflower Curry

By Dixie Elliott

Potato and Cauliflower Curry
Potato and Cauliflower Curry recipe, brought to you by MiNDFOOD.

When making homemade curry the trick is to heat the spices slowly to release the oils and aromas.

Serves 4

2 tsp cumin seeds

2 tsp coriander seeds

½ tsp cardamom seeds

1 brown onion, roughly chopped

2 garlic cloves

2cm piece fresh ginger, peeled,

roughly chopped

1 long red chilli, roughly chopped

½ tsp turmeric

2 tbsp vegetable oil

salt and pepper, to taste

½ cauliflower, cut into florets

500g potatoes, peeled,

cut into 2cm cubes

400ml coconut cream

roti, to serve

cucumber, thinly sliced, to serve

1 Put cumin, coriander and cardamom seeds in a small frying pan over medium heat. Cook, shaking occasionally, for 2 minutes or until aromatic. Pour seeds into a small food processor. Add onion, garlic, ginger, chilli, turmeric, 1 tbs oil, salt and pepper. Process until a smooth paste forms.

2 Bring a saucepan of water to the boil. Add cauliflower and cook for 4–6 minutes or until just tender. Drain. Meanwhile, heat remaining oil in a deep frying pan over medium heat. Add curry paste and cook, stirring for 2 minutes. Add potato and coconut cream and ¼ cup water. Bring to the boil, reduce heat and simmer for 8 minutes or until potato is tender. Add cauliflower and cook for 2 minutes or until heated through. Serve curry with roti and cucumber.

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