Potato and cauliflower curry

Cooking Vegetarian Potato and cauliflower curry

Fill the air with fragrant mouth-watering spices, pile the table with curries, then dive into a spectacular Indian feast.

Lables: Vegetarian Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Make spice mix: Combine spices in a small bowl. Mix well.
  2. Heat oil in a large frying pan over medium heat. Add onion and potatoes. Cook, stirring occasionally, for 5 to 7 minutes or until light golden. Add ginger, garlic and spice mix. Cook, stirring, for 1 minute.
  3. Add cauliflower, tomatoes and 1/2 cup cold water to pan. Stir to combine. Cover and cook for 30 minutes or until potatoes and cauliflower are tender.
  4. Add 1 tablespoon curry liquid to yoghurt. Mix and add yoghurt to curry (this will prevent curdling). Cook for 1 minute or until warmed through. Sprinkle over coriander and serve.

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2 tbsp olive oil
1 brown onion, cut into thin wedges
700g desiree potatoes, peeled, cut into 2.5cm cubes
2cm piece fresh ginger, peeled, grated
2 garlic cloves, chopped
450g cauliflower, cut into florets
400g can diced tomatoes
1/3 cup Tamar Valley Greek Style Yoghurt
coriander sprigs, to serve
1/2 tsp chilli powder
2 tsp ground coriander
1 tsp ground cumin
1 tsp garam marsala
1/2 tsp ground turmeric
1 tsp salt

Adv

Autors
Preparation time
25
Cooking time
45
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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