CAULIFLOWER, EGG & POTATO CURRY
Even a cauliflower-hater will love the warm coconut and flavours of this vegetarian curry dish
Provided by Ruth Watson
Categories Dinner, Main course
Time 1h
Number Of Ingredients 12
Steps:
- Heat a large, deep non-stick frying pan, wok or shallow saucepan over a low heat. Add the oil, stir in the onion and fry over a medium heat for 8-10 minutes, stirring occasionally, until softened and starting to turn golden.
- Stir the chilli, garlic and ginger into the onion mixture and fry for 2 minutes. Raise the heat a little, add the potatoes and cook for 3-4 minutes, stirring frequently, until the outsides are just softening. Stir in the curry paste, cook for 1 minute, then toss in the cauliflower and stirfry for a further 1 minute to coat.
- Pour the coconut milk into the pan and stir thoroughly. Add some salt, raise the heat and bring to the boil, stirring frequently, then half cover the pan and reduce to a slow simmer. Cook the curry for 20-25 minutes, stirring often, until the sauce has thickened slightly and the vegetables are tender.
- Half bury the eggs yolk-sides up in the sauce, then cover and continue to simmer gently for a further 1-2 minutes to heat through. Serve with a scattering of toasted almonds, if liked, and coriander.
Nutrition Facts : Calories 534 calories, Fat 38 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 30 grams carbohydrates, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 0.95 milligram of sodium
CAULIFLOWER & POTATO CURRY
Add some spice to your midweek meal with this one-pan vegetarian main course
Provided by Barney Desmazery
Categories Dinner, Main course
Time 55m
Number Of Ingredients 15
Steps:
- Heat the oil in a saucepan. Cook the onion for 10 mins until soft, then add the ginger, garlic, turmeric, cumin and curry powder. Cook for 1 min more. Stir in the tomatoes and sugar. Add the cauliflower, potatoes and split chilli, seasoning to taste. Cover with a lid and gently cook for a good 30 mins, stirring occasionally, until the vegetables are tender - add a drop of water if you need to, but it is meant to be a dry curry.
- When the vegetables are cooked, remove the chilli, if you like, stir in a squeeze of lemon juice and scatter with coriander. Serve with your choice of Indian bread and a dollop of yogurt.
Nutrition Facts : Calories 212 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.15 milligram of sodium
VEGETARIAN POTATO AND CAULIFLOWER CURRY
I took my favorite parts of several different recipes to come up with this rich and flavorful vegetarian curry. I usually serve it with steamed rice, which can cook as the curry comes together. Sometimes I throw a few cardamom pods in when I steam the rice. It adds a great flavor. Don't forget to remove the pods before you serve the rice!
Provided by Jamie
Categories Soups, Stews and Chili Recipes
Time 53m
Yield 8
Number Of Ingredients 16
Steps:
- Bring a large pot of water to a boil with 1 teaspoon salt. Add potatoes; boil until easily pierced with a fork, about 10 minutes. Transfer potatoes to a strainer using a slotted spoon; rinse with cold water. Add cauliflower to boiling water; cook until easily pierced with a fork, 3 to 5 minutes. Transfer cauliflower to strainer using slotted spoon; rinse with cold water. Reserve 1/2 cup cooking liquid.
- Combine 3 tablespoons water, curry powder, coriander, cayenne, and saffron in a small bowl until paste forms. Let curry paste stand until flavors blend, about 10 minutes.
- Heat ghee in a stockpot over medium heat. Add cumin seeds; cook and stir until seeds begin to pop. Add onion and remaining 1 teaspoon salt; cook and stir until onions begin to soften, about 3 minutes. Add curry paste; cook and stir until fragrant, about 2 minutes more. Add lemon juice, reserved cooking liquid, potatoes, cauliflower, and garbanzo beans; stir well to combine.
- Stir green peas, coconut milk, and cilantro into potato-cauliflower mixture; simmer until vegetables are heated through and mixture has thickened slightly, about 10 minutes.
Nutrition Facts : Calories 229.8 calories, Carbohydrate 31.3 g, Cholesterol 8.2 mg, Fat 10.1 g, Fiber 5.6 g, Protein 6.1 g, SaturatedFat 7.5 g, Sodium 726.5 mg, Sugar 2.1 g
CAULIFLOWER-POTATO CURRY
This is a main dish vegetable curry. Besides cauliflower it also has red potatoes and chickpeas. If you cannot find fire-roasted tomatoes, just use any diced tomatoes. Serve with na'an (an Indian flat-bread).
Provided by threeovens
Categories Curries
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine potatoes with 2 tablespoons water in a microwave safe bowl; microwave, at full power, 5 minutes.
- Add cauliflower and microwave an additional 5 minutes; drain.
- Heat a skillet over medium high heat with 1 tablespoon oil; cook onions until they being to turn golden, 2 to 3 minutes, stirring occasionally.
- Add garlic, ginger, and cumin; cook 30 seconds.
- Add another tablespoon of oil; toss in potatoes and cauliflower, stirring until light brown, about 3 minutes more.
- Stir in tomatoes, chickpeas, turmeric, cayenne, and 1/3 cup water.
- Bring to a boil, reduce heat, and simmer 4 minutes; season with salt.
- Serve garnished with cilantro and a dollop of yogurt.
Nutrition Facts : Calories 478.9, Fat 10, SaturatedFat 1.3, Sodium 835.3, Carbohydrate 85, Fiber 15.1, Sugar 7, Protein 16.3
CAULIFLOWER & EGG CURRY
This is a tried and tested favourite in my family. We are all carnivores, but this is the favourite curry. It really can change the way you eat cauliflower forever.
Provided by Chef Incy
Categories Curries
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat a large, deep non-stick frying pan, wok or shallow saucepan over a low heat. Add the oil, stir in the onion and fry over a medium heat for 8-10 minutes, stirring occasionally, until softened and starting to turn golden.
- Stir the chilli, garlic and ginger into the onion mixture and fry for 2 minutes. Raise the heat a little, Stir in the curry paste, cook for 1 minute, then toss in the cauliflower and stirfry for a further 1 minute to coat.
- Pour the coconut milk into the pan and stir thoroughly. Add some salt, raise the heat and bring to the boil, stirring frequently, then half cover the pan and reduce to a slow simmer. Cook the curry for 20-25 minutes, stirring often, until the sauce has thickened slightly and the vegetables are tender.
- Half bury the eggs yolk-sides up in the sauce, then cover and continue to simmer gently for a further 1-2 minutes to heat through. Serve with a scattering of toasted almonds, if liked, and coriander.
- NOTE - You can add potatoes, sweet potatoes, butternut squash or other root veg to bulk if you want. Add them at stage 2 before you add the curry paste. Fry for 4-5 minutes then add the paste. If you want to add something like spinach, then add it at the end of cooking time for say a minute or 2.
- The preparation time and cooking times may vary.
Nutrition Facts : Calories 492.9, Fat 40.9, SaturatedFat 23.2, Cholesterol 279.8, Sodium 173.8, Carbohydrate 21.4, Fiber 6.1, Sugar 7.2, Protein 16.7
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