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We will explicitly introduce you to a very tasty, fruity and light potato cauliflower curry recipe here in the following lines.
Delicious coconut milk, with a mixture of Asian spices and fine herbs.
Everything in a nice warm ocher color and fresh coriander, which we love to eat.
The dish is quickly prepared with a little bit of time and fun and tastes excellent.
You can also prepare it well and heat it briefly in the microwave when you return to the apartment. Then just a few fresh spring onions and / or orange fillets, just delicious.
Try it out right away.
You might also like these delicious curry recipes!
- Chickpea broccoli curry stew with noodles
- Brussels Sprouts Pumpkin Curry | easy and delicious
- Chana Masala. A spicy Chickpea-Curry
- Spicy Quinoa Jackfruit Curry
- Aloo Gobi – Spicy Cauliflower Curry
Potato Cauliflower Curry
1 small cauliflower (700 g)
450 g potatoes
5 small pimentos
1 piece of ginger
2 cloves of garlic
2 onions
2 tsp turmeric powder
1 tsp of crushed cardamom seeds
1 tsp black cumin
1/4 tsp mustard seeds
1 tbsp tomato paste
1 can of coconut milk
300 ml water
1 small handful of date tomatoes
1 bunch of coriander green
Lemon juice
salt
black pepper from the mill
Wash the cauliflower, cut it into small florets and then blanch it.
Peel the potatoes and cut them into small cubes.
Cut the onions into thin strips. Finely dice the garlic and ginger.
Heat the oil in a saucepan, fry the garlic, onions and ginger over medium heat. Add the spices and sauté for 2 minutes.
Stir in the tomato paste and deglaze with water. Add coconut milk, potatoes and pimentos. Simmer for 10 minutes.
Fold in the cauliflower and tomatoes shortly before the end. Season the curry with lemon juice, salt and pepper.
Sprinkle with chopped coriander and serve with flatbread or rice.
If you try this potato cauliflower curry or one of my other recipes, please leave us a comment how you liked it. Tag us @KLARASLIFEon Instagram and hashtag it #KLARASLIFE so we can see them and share with the community! Thank you!
Potato Cauliflower Curry
Ingredients
- 1 small cauliflower 700 g
- 450 g potatoes
- 5 small pimentos
- 1 piece of ginger
- 2 cloves of garlic
- 2 onions
- 2 tsp turmeric powder
- 1 tsp of crushed cardamom seeds
- 1 tsp black cumin
- 1/4 tsp mustard seeds
- 1 tbsp tomato paste
- 1 can of coconut milk
- 300 ml water
- 1 small handful of date tomatoes
- 1 bunch of coriander green
- Lemon juice
- salt
- black pepper from the mill
Instructions
- Wash the cauliflower, cut it into small florets and then blanch it.
- Peel the potatoes and cut them into small cubes.
- Cut the onions into thin strips. Finely dice the garlic and ginger.
- Heat the oil in a saucepan, fry the garlic, onions and ginger over medium heat. Add the spices and sauté for 2 minutes.
- Stir in the tomato paste and deglaze with water. Add coconut milk, potatoes and pimentos. Simmer for 10 minutes.
- Fold in the cauliflower and tomatoes shortly before the end. Season the curry with lemon juice, salt and pepper.
- Sprinkle with chopped coriander and serve with flatbread or rice.
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