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Potato Cauliflower Curry
A very tasty, fruity & light potato cauliflower curry with pimentos. Delicious coconut milk, with Asian spices and fine herbs.
Course
Curry
Cuisine
lunch
Keyword
cauliflower, potato
Prep Time
20
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
45
minutes
minutes
Servings
2
Portions
Author
Klaraslife
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.