CAULIFLOWER POTATO CURRY
This comforting cauliflower potato curry is packed with aromatic spices and powerful veggies. The whole family will run to the table for this hearty dish!
INGREDIENTS
- 4 garlic cloves, minced
- 2 tablespoons of coconut oil
- ½ red onion, chopped
- 1 tablespoon of garam masala
- 6 medium tomatoes 14 ounces
- 1 teaspoon of curry powder
- 2 teaspoons of minced ginger
- 3 tablespoons of red curry paste
- Salt and pepper to taste
- 1 medium-headed cauliflower, destemmed and bloomed
- 2 cups cubed Irish potatoes
- ¾ cup of coconut milk i used in box, you can use box or box
- juice of ½ lime
INSTRUCTIONS
First, in a large saucepan over medium-high heat, add a tablespoon of coconut oil.
Then, add the cauliflower florets and potatoes and toss together to cook down and crisp, about 10 to 12 minutes. Season to taste with sea salt and pepper.
While cooking, in another saucepan, add the other tablespoon of coconut oil. Add the onions and tomatoes. Grind sea salt and ground black pepper over the mixture and mix. Lower the heat to medium and cook until the juice from the tomatoes is released naturally and the onions are tender, about 10 minutes.
Add the ginger, garlic, garam masala, red curry paste and curry powder. Stir to combine.
Add the coconut milk and stir again. Add here the cauliflower florets and the potatoes from the first pan. Bring the curry to a boil, then immediately reduce to medium-low to keep the mixture simmering for 5 more minutes.
Taste the curry and season with salt and pepper if you wish. If you want more liquid / sauce, add up to ½ cup of coconut milk depending on how much you want. Remove the curry from the heat and lightly press a lime over the top of the curry, stirring to combine. Do not skip this step !! Let cool slightly then serve. Happy Cooking Time.
