Cauliflower and Potato Curry served with Brown Rice Recipe

Name: Cauliflower and Potato Curry served with Brown Rice
Prep time: 20 min
Cook time: 35 min
Total time: 35 min
Cuisine: Indian
Ingredients: black pepper (to taste); 0.5 head cauliflower; 0.5 tsp cayenne pepper; 0.5 whole cucumber; 0.5 whole fresh chilli; 4 sprig fresh coriander; 2 cm fresh ginger; 2 tsp fresh lemon juice; 0.5 tsp garam masala; 2 cloves garlic; 0.5 tsp ground coriander; 0.5 tsp ground cumin; 1 packet microwave brown rice; 250 grams potatoes; salt (to taste); 2 whole shallots; 2 tbsp sunflower oil; 6 whole tomatoes; 0.5 tsp turmeric; 300 ml water; 250 ml yoghurt

35 Minutes

Serves: 2

A warm spicy cauliflower and potato curry with cauliflower, potatoes, ginger, garlic, roasted tomatoes and chilli, flavoured with turmeric, cumin, cayenne pepper and garam masala., serve with brown rice and cucumber raita, perfect for vegetarians

Recipe Ingreds

Curry

0.5 head cauliflower
0.5 tsp cayenne pepper
0.5 whole fresh chilli
2 cm fresh ginger
0.5 tsp garam masala
2 cloves garlic
0.5 tsp ground coriander
0.5 tsp ground cumin
250 grams potatoes
salt (to taste)
2 whole shallots
6 whole tomatoes
0.5 tsp turmeric
300 ml water
black pepper (to taste)
2 tbsp sunflower oil

Rice

1 packet microwave brown rice

Raita

0.5 whole cucumber
4 sprig fresh coriander
2 tsp fresh lemon juice
250 ml yoghurt

Recipe with pictures Steps

Step 1

peel and grate the cucumber
squeeze the lemon(s) .
wash and finely chop the fresh coriander
place all the raita ingredients in a bowl
stir to mix the ingredients
Refrigerate

Step 2

set the oven to 190C 375F or gas mark 5
slice the tomatoes in half
place the tomato halves on the baking tray with a half the olive oil mix the tomatoes in the oil
place in the oven
cook for 10 mins

Step 3

while the tomatoes are cooking
peel and cut the potatoes into cubes
half fill a medium pan with water and boil
add the potatoes
cook till soft

Step 4

while the potatoes are cooking
peel and crush the garlic using the garlic crusher or chop finely
peel and grate the ginger
wash and finely chop the chilli
peel and finely chop the shallot(s)
cut the cauliflower into florets

Step 5

heat the remaining oil in the frying pan
using a slotted spoon remove the the potatoes from the pan add to the frying pan
cook till golden brown

Step 6

add the cauliflower to the pan of boiling water
cook for 3 to 4 mins
drain the cauliflower
add the cauliflower to the frying pan with the potatoes
cook till golden brown

Step 7

remove the potatoes and caulifower from the frying pan
add the shallots
cook for 5 minutes
add the garlic, ginger and chilli to the frying pan
cook for 5 minutes

Step 8

add the spices to the frying pan
cook for a minute or two

Step 9

remove the tomatoes from the oven
remove the tomato skins
chop tomatoes removing the hard central core
add to the frying pan
cook for 2 minutes

Step 10

return the potatoes and cauliflower to the frying pan
add the water
cook uncovered until the sauce thickens
season with salt and pepper

Step 11

warm the precooked rice by following the instructions
place one serving of rice onto a plate

Step 12

place the curry on top of the rice
serve with the raita

Step 13

store the extra curry in a freezable container allow to cool and then place in freezer

Recipe Utensils

1 baking tray
2 chopping board
1 fish slice
1 frying pan with lid
1 Garlic crusher
2 grater
2 large knife
1 lemon squeezer
1 medium pan
1 sieve
1 slotted spoon
1 small bowl

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How to make cauliflower and potato curry

A traditional Punjabi recipe, it is cooked by pre-cooking the potatoes and cauliflower, and roasting the tomatoes. The ginger, garlic, chilli and shallots are fried together with the dry spices:- turmeric, cayenne pepper, ground cumin garam masala and coriander. The pre-cooked vegetables, tomatoes and water are added to the onion and spice mix, cook till the sauce thickens, and serve with rice.

What to eat with potato and cauliflower curry

This warmly spiced recipe is perfect for late autumn, winter and early spring, for the perfect meal ideas, eat this with

brown rice and cucumber raita
in a wrap, pooris or chapatis with an Indian based salad

What makes our veggie curry the best

Cauliflower and potato are the ideal vegetables for this recipe as these vegetables soak up the delicious spicy flavours perfectly What makes this dish so special is the roasted tomatoes and the delicious spice mix.

Can you freeze or reheated this recipe

Yes, store it in an airtight container in the fridge for up to 3 days and reheated, or cook extra allow to cool and place in a container and freeze, when ready to eat defrost and cook till piping hot

What is aloo gobi

Aloo gobi is the Indian name for a vegetarian cauliflower and potato curry, it is usually yellow in colour due to the addition of Turmeric. The sauce is made with onions tomatoes and spices.

More vegetable curries

Thai Vegetable Curry with Rice

Burmese chickpea and potato curry

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50 Minutes