Vegetarian Potato And Cauliflower Curry Recipes
CAULIFLOWER & POTATO CURRY
Add some spice to your midweek meal with this one-pan vegetarian main course
Provided by Barney Desmazery
Categories Dinner, Main course
Time 55m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 212 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.15 milligram of sodium
VEGETARIAN POTATO AND CAULIFLOWER CURRY
I took my favorite parts of several different recipes to come up with this rich and flavorful vegetarian curry. I usually serve it with steamed rice, which can cook as the curry comes together. Sometimes I throw a few cardamom pods in when I steam the rice. It adds a great flavor. Don't forget to remove the pods before you serve the rice!
Provided by Jamie
Categories Soups, Stews and Chili Recipes
Time 53m
Yield 8
Number Of Ingredients 16
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.
Nutrition Facts : Calories 229.8 calories, Carbohydrate 31.3 g, Cholesterol 8.2 mg, Fat 10.1 g, Fiber 5.6 g, Protein 6.1 g, SaturatedFat 7.5 g, Sodium 726.5 mg, Sugar 2.1 g
POTATO AND CAULIFLOWER CURRY
This is a delicious vegetarian curry popular with everyone. It is beatifully fragrant and colourful.
Provided by angelina ballerina
Categories Curries
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place oil in a large saucepan or soup pot.
- Add onions and saute until beatiful and caramelised brown.
- I sometimes add a splash of water if the onions aren't browning in oil.
- When onions are done and curry paste and fry about 5 minutes.
- Add garlic and ginger and fry 2 minutes more.
- Do not burn.
- Add potatoes and carrots and saute a further 2-3 minutes.
- Add tinned tomatoes, water, stock cube and bay leaf and reduce heat to a simmer.
- Simmer for about half and hour, then add cauliflower.
- Allow the curry to simmer until thickened and reduced.
- Stir occasionally.
- You can add seasoning as per taste.
- I reccomend cinnamon, coriander and cayenne pepper.
- Serve with your favourite condiments.
Nutrition Facts : Calories 768.1, Fat 8.4, SaturatedFat 1.3, Sodium 124.9, Carbohydrate 159.5, Fiber 23.8, Sugar 14.9, Protein 20.8
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