Cauliflower and Potato Curry
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Source: https://recipheon.com/en/recipes/main-dishes/cauliflower-and-potato-curry
About this recipe
Cauliflower and potato curry is a vegetable main dish in a creamy coconut sauce, based on a simple combination of cauliflower, potatoes, onion, and mild curry powder. Potatoes thicken the sauce and make the dish more filling, while cauliflower readily takes on the flavor of the spices. It is best to cut the potatoes into fairly small cubes so they cook in about the same time as the cauliflower florets. Coconut milk adds mildness, making this a good curry when you want an aromatic dish that is not spicy.
Ingredients
Servings: 3
1/2 head of cauliflower
3 potatoes
150 ml coconut milk
300 ml water
1 onion
1 tablespoon canola oil
1 teaspoon mild curry powder
1/2 teaspoon salt
Steps
Cut the cauliflower into small florets. Peel the potatoes and cut them into cubes about 1.5 cm on each side, then finely chop the onion.
Heat the oil in a wide pot over medium heat. Cook the onion for 3 minutes, add the curry powder, and stir for 30 seconds.
Add the potatoes, coconut milk, 300 ml water, and salt. Bring to a gentle boil, cover, and cook for 10 minutes.
Add the cauliflower florets, stir, and cook partially covered for another 8–10 minutes, until the potatoes are tender and the cauliflower can be easily pierced but retains its shape.
If the sauce is too thin, cook uncovered for the final 2 minutes. Divide the curry into three portions.
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