cauliflower and potato curry
How to make cauliflower and potato curry recipe
Serves 4
Total cooking time 30 minutes
Ingredients:
3 tablespoons vegetable oil
1 large onion, roughly chopped
1 cauliflower, trimmed and cut into florets
500 g (1 lb) potatoes, peeled and cut into chunks
2 teaspoons cumin seeds
4 tablespoons korma curry paste
400 ml (14 fl oz) coconut milk
300 ml (½ pint) vegetable stock
300 g (10 oz) spinach leaves
4 tablespoons chopped fresh coriander
salt and pepper
warm naan breads, to serve
Method:
Heat the oil in a large, heavy-based saucepan and cook the onion over a medium heat, stirring occasionally, for 2–3 minutes until beginning to soften, then add the cauliflower, potatoes and cumin seeds. Cook for 4–5 minutes, stirring occasionally, until the potatoes are beginning to brown.
Add the curry paste and toss to coat the vegetables, then stir in the coconut milk and stock and bring to the boil. Reduce the heat, cover and simmer, stirring occasionally, for 20 minutes until the vegetables are tender, adding the spinach for the last 5 minutes of the cooking time.
Season generously and stir in the coriander. Serve with warm naan breads.
For cauliflower Thai green curry, cook a 500 g (1 lb) mixture of frozen cauliflower florets and green beans in a large saucepan of slightly salted boiling water according to the packet instructions.
Drain and return to the pan. Add a 400 g (13 oz) jar Thai green curry sauce and heat through, stirring gently. Serve with ready-cooked Thai jasmine rice. Total cooking time 10 minutes.
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| cauliflower and potato curry |
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