Cauliflower & potato curry
This recipe is traditionally Punjabi style curry and is eaten with Indian breads-naan and chapattis.
Ingredients
- 6 elephant garlic cloves
- 1/2 inch piece fresh ginger peeled, chopped coarsely
- 1 cup Spanish Onion chopped
- ½ tsp ground coriander
- ½ tsp ground cumin
- 3 fresh red Thai chilies (in Asian Section Grocery Store)
- 8 tbsp olive oil
- 2 large boiling potatoes prepared by boiling, cooling peeled and cut into 1” cubes
- 5 cups cauliflower florets cut into 1 ½” pieces
- 1 tsp whole cumin seeds
- ½ tsp ground cumin
- ½ tsp ground turmeric
- 1 tsp cayenne pepper
- 1 cup grated ripe tomato
- 3 whole small hot green chilies-put small slits in them
- 1 tsp sea salt
- 1 tsp freshly ground pepper
Instructions
- Put garlic, ginger and onion into blender and add 1/3 cup water. Pulse until in puree form. This is the part I love-when the aroma hits my nose…. Set puree aside.
- Heat olive oil in skillet over medium heat; when hot, add potatoes and cauliflower to saute, stirring occasionally until veggies are light brown. Take out veggies with a slotted spoon and set aside. Take out all oil, except 3 tbsp from the skillet; then return to heat.
- Add cumin seeds. Quickly add spices: coriander, ground cumin, turmeric, and cayenne. Stir for 3-4 minutes. Then add tomatoes, cooking for another 2-3 minutes, until the aroma fills the air!
- Add cauliflower flowerettes and cubed potatoes, 2 ½ cups warm water and the slitted hot chilies. Stir well and let the curry simmer while covered over low heat for 3-4 minutes. Sprinkle with sea salt and freshly ground pepper.
- Heavenly! Here at SBcanning, we promote the use of spices, as many spices, included freshly ground pepper are known to assist the digestive system health, and fend off minor infections.
- So enjoy this scrumptious side dish which will blend with a variety of fishes, meats or eat it as a vegetarian dish. Serve with Jasmine Rice, Basmati Rice along with a meat dish if you prefer.
- Serves 4- 6. Thumbs up from all of us at SBcanning!