Vegetarian Potato And Cauliflower Curry Recipes

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.

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.

Steps:

• Place the cauliflower in a large, microwave-safe dish; cook in microwave on High for 3 minutes. Transfer the cauliflower to a bowl and set aside. Put the potatoes in the dish and cook in the microwave on High for 4 minutes. Pour into the bowl with the cauliflower.
• Heat the olive oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown; stir the onions into the oil and cook about 3 minutes. Add the tomatoes and cook and stir another 3 minutes. Fold the cauliflower and potatoes into the mixture. Season with the curry powder and salt. Continue cooking until completely hot, 3 to 5 minutes. Serve hot.

Steps:

• Boil the potatoes in their skins and allow to cool.
• Peel the potatoes and cut them into 2 inch squares.
• Blanch the cauliflower in boiling water for 2 minutes-do not over boil the cauliflower as it should still be firm after cooking.
• Cut into small florets.
• Heat the oil over medium heat in a wide frypan.
• Add the mustard seeds and as soon as they begin popping, add the cumin and fenugreek seeds and then the red chillies.
• Add the onion and the green chilli, stir and fry until the onions are golden brown-8-10 minutes.
• Add the cauliflower, reduce the heat to low, cover the pan and cook for 6-8 minutes.
• Add the potatoes, dried spices and salt.
• Stir gently until all the ingredients are mixed thoroughly.
• Cover the pan and cook til the potatoes are heated through-6-8 minutes.
• Stir in the coriander leaves and remove from the heat.