Cauliflower Egg Potato Curry Recipes

CAULIFLOWER, EGG & POTATO CURRY

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.

CAULIFLOWER & EGG CURRY

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, 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.
• NOTE - You can add potatoes, sweet potatoes, butternut squash or other root veg to bulk if you want. Add them at stage 2 before you add the curry paste. Fry for 4-5 minutes then add the paste. If you want to add something like spinach, then add it at the end of cooking time for say a minute or 2.
• The preparation time and cooking times may vary.

EGG AND POTATO CURRY

Steps:

• Heat 1 tablespoon oil in a skillet over medium heat. Stir in onions; cook and stir until onion pieces are soft and translucent, about 5 minutes. Reduce heat to medium-low; continue cooking, stirring occasionally, until onions are golden, about 10 minutes more.
• Remove pan from heat and set it aside. Transfer cooked onions to the bowl of a food processor; grind onions, tomatoes, and green chiles into a smooth paste.
• Heat remaining 2 tablespoons oil in the same skillet over medium heat. Add onion mixture carefully, as it may spatter. Cook and stir for 2 to 3 minutes. Stir in garlic paste, ginger paste, coriander, cumin, garam masala, turmeric, cayenne pepper, and salt. Cook and stir until the oil begins to separate from the mixture, about 5 minutes.
• Pour water into skillet and bring sauce to a boil. Add cubed potatoes. Gently stir in the eggs. Reduce heat to low and simmer until sauce has thickened slightly, about 10 minutes. Remove from heat. Garnish with cilantro before serving.

VEGETARIAN POTATO AND CAULIFLOWER CURRY

Steps:

• Bring a large pot of water to a boil with 1 teaspoon salt. Add potatoes; boil until easily pierced with a fork, about 10 minutes. Transfer potatoes to a strainer using a slotted spoon; rinse with cold water. Add cauliflower to boiling water; cook until easily pierced with a fork, 3 to 5 minutes. Transfer cauliflower to strainer using slotted spoon; rinse with cold water. Reserve 1/2 cup cooking liquid.
• Combine 3 tablespoons water, curry powder, coriander, cayenne, and saffron in a small bowl until paste forms. Let curry paste stand until flavors blend, about 10 minutes.
• Heat ghee in a stockpot over medium heat. Add cumin seeds; cook and stir until seeds begin to pop. Add onion and remaining 1 teaspoon salt; cook and stir until onions begin to soften, about 3 minutes. Add curry paste; cook and stir until fragrant, about 2 minutes more. Add lemon juice, reserved cooking liquid, potatoes, cauliflower, and garbanzo beans; stir well to combine.
• Stir green peas, coconut milk, and cilantro into potato-cauliflower mixture; simmer until vegetables are heated through and mixture has thickened slightly, about 10 minutes.

CAULIFLOWER & POTATO CURRY

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.

SOUTHERN INDIAN STYLE CAULIFLOWER AND POTATO CURRY

Steps:

• In a large nonstick frying pan put the oil, mustard seeds, urad dal, cumin seeds and red chili pieces (add more or less depending on how spicy you want the curry). Heat over high heat until the mustard seeds have popped a bit and the urad dal is light brown.
• Reduce heat to medium and quickly stir in the turmeric, hing and curry leaves.
• Add the potatoes, cauliflower, salt and water. Stir to blend. (Make sure that the potatoes and cauliflower pieces aren't too small or they will overcook.).
• Cover and cook for 8 minutes. Remove cover and check to see if the vegetables are almost done. A lot of people like to add tomato to this curry and if so, you can add diced tomato here, but you won't be able to brown the potatoes and cauliflower if you do that, so it is up to your own taste whether or not to add this option.
• Turn heat to high for about 4 minutes. Evaporate any remaining liquid and lightly brown the potatoes and cauliflower, flipping them over occasionally with a spachula. By making sure that a few of the vegetables lightly brown, you will end up with a much more flavorful curry.
• Turn off heat and stir in the peas (optional). Check for salt. Garnish with cilantro.
• Optional: Add 1 teaspoons sambar powder to the curry the last couple of minutes. Variations: A.) Replace the cauliflower with fresh green beans and eliminate the peas; B.) Replace the cauliflower with 1/2 head of a large cabbage that you have finely diced (peas are good with this but optional). I sometimes reduce the dried red chili to one and add 1 teaspoons coarsely ground black pepper--more of a style from the state of Kerala; C.) Make it a mixed vegetable curry adding to the potatoes 1 finely minced carrot, 2 cups fresh green beans, and using the peas; D.) Another mixed vegetable curry would reduce the potatoes to two, add the carrot, green beans, about six largish cauliflower florets, and the peas. I don't like to add peas too early to any recipe, as they become over cooked. Turn off the heat and stir in frozen peas at the end, and the heat will defrost the peas in just a few minutes.