Potato & Cauliflower Curry [Vegan & Gluten-Free]
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Servings: 2 people or 4 as part of a shared meal
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Servings
people or 4 as part of a shared meal 2
A subtly-spiced aromatic curry, perfect for cooler evenings.

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INGREDIENTS:
people or 4 as part of a shared meal
  • 1/4 cup mustard oil (for frying)
  • 1/4 tsp ground cloves
  • 1/2 tsp ground cardamom
  • 1/2 tsp kashmiri chilli powder
  • 1 1/2 tsp ground tumeric
  • 2cm piece fresh ginger (minced)
  • 2 tsp granulated sugar
  • large pinch ground cinnamon
  • 10 medium curry leaves
  • 1 very large tomato (deseeded and finely chopped)
  • 250 g cauliflower (cut into small florets)
  • 2 small hard/firm waxy potatoes (peeled, and cubed)
  • salt to taste
  • 1 tsp garam masala
  • 1/2 cup soy yoghurt, at room temperature (or very soft tofu blitzed until smooth)
  • To Serve
  • steamed basmati rice
  • chapati's
INSTRUCTIONS:
  1. In a medium pot, add in a kettle-full of boiling water and boil the potatoes until parboiled (still firm, but cooked slightly about 10 minutes). Drain the potatoes.
  2. In a medium saucepan, heat the mustard oil over a medium heat and add in all the spices (including the curry leaves) except the garam masala and then add in the cauliflower florets and toss to coat, cooking the cauliflower until just starting to soften (about 2 minutes).
  3. Add in the potatoes and 2 cups of water and turn the heat down to a low simmer. Add the tomato in at about 8 minutes mark and continue to cook until the potato and cauliflower are both soft (about 10-15 minutes).
  4. Stir in the soy yoghurt, garam masala and add salt to taste. Serve with steamed basmati rice and/or chapati's.
NOTES:

Home Recipes Mains Stovetop Mains Curries & Laksa's Potato & Cauliflower Curry [Vegan & Gluten-Free]