Cauliflower & Potato Curry
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recipe by Octopus Publishing https://octopusbooks.co.uk/
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- Total Time
- 1hr 10mins
-
- Serves
- 4
-
- Calories
- 302
A fragrantly spiced and hearty vegetarian curry that would be delicious on its own or served with rice and naan.
recipe updated 23 Feb. 2022
Ingredients
-
- Cauliflower
- 625 g
-
- Onion
- 1
-
- Garlic clove
- 2
-
- Tomato
- 4
-
- Potato
- 500 g
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- Water
- as needed
-
- Salt
- as needed
-
- Vegetable oil
- 3 tablespoons
-
- Garam masala
- 2 teaspoons
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- Ground cumin
- 2 teaspoons
-
- Ground turmeric
- ½ teaspoon
-
- Chili powder
- ½ teaspoon
-
- Vegetable stock
- 150 ml
Tools
-
Oven
-
Stove
-
Dutch oven
-
Large saucepan
-
Frying pan
Step preview
- Add water and salt to a clean large saucepan
- Boil - high heat
- Boil until softened - 8 min, medium-high heat
- Drain
- Transfer a clean Dutch oven
- Heat a clean frying pan - medium heat
- Add cauliflower and onion to the frying pan
- Fry until lightly browned - 5 min, medium-high heat
- Transfer Dutch oven
- Add vegetable oil, garlic clove, garam masala, ground cumin, ground turmeric and chili powder to the frying pan
- Heat until fragrant - 30 sec, medium-high heat
- Add vegetable stock and tomato to the frying pan
- Boil - medium-high heat
- Transfer Dutch oven
- Cover with foil
- Bake until tender - 45 min, 200°C
- Serve