Cauliflower and Potato Curry2013-09-04
- Servings : 6-8
- Prep Time : 10m
- Cook Time : 25m
- Ready In : 35m
This is a mild vegetable curry, especially good when served as a side dish with dal, chapattis, rice or dosa.
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- 450g Potatoes
- 450g Cauliflower
- 60ml Vegetable Oil
- 1tsp Mustard seeds
- 1tsp Cumin Seeds
- 1 1/2 tsp Tumeric powder
- 1 1/2 tsp Garam masala
- 5 Tomatoes
- 1tsp Salt
- 1tsp Chilli Powder
- 150-ml Water
- Handful of fresh coriander (chopped)
Peel the potatoes and cut them into 1 inch (2.5cm) Cubes. Cut the Cauliflower into small florets. Chop the tomatoes.
Heat the vegetable oil in a heavy based pan to a high temperature. Add mustard and cumin seeds and cook for a few seconds. Add potatoes, cauliflower, tumeric powder, gram masala, tomatoes, salt, and chilli powder. Stir continuously and cook for about 3 minutes.
Add the water, bring to boil then turn heat down and simmer gently for 15 minutes.
Place the curry in a serving dish and garnish with fresh coriander.
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This information is per serving.