Vegetarian Potato And Cauliflower Curry
Serves: 5
Jacklyn McClure
1 January 1970
Based on User reviews:
45
Spice
43
Sweetness
49
Sourness
41
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 tsps
Salt (divided)3 tbsps
Water (or as needed)2 tbsps
Curry Powder1 tsp
Ground Coriander1 pinch
Saffron (optional)1 tsp
Whole Cumin Seeds1 small
Onion (diced)1 cup
Pea (frozen optional)1 cup
Unsweetened Coconut Milk3 tbsps
Cilantro (chopped fresh)Directions:
1
Bring a large pot of water to a boil with 1 teaspoon salt
2
Add potatoes; boil until easily pierced with a fork, about 10 minutes
3
Transfer potatoes to a strainer using a slotted spoon; rinse with cold water
4
Add cauliflower to boiling water; cook until easily pierced with a fork, 3 to 5 minutes
5
Transfer cauliflower to strainer using slotted spoon; rinse with cold water
6
Reserve 1/2 cup cooking liquid
7
Combine 3 tablespoons water, curry powder, coriander, cayenne, and saffron in a small bowl until paste forms
8
Let curry paste stand until flavors blend, about 10 minutes
9
Heat ghee in a stockpot over medium heat
10
Add cumin seeds; cook and stir until seeds begin to pop
11
Add onion and remaining 1 teaspoon salt; cook and stir until onions begin to soften, about 3 minutes
12
Add curry paste; cook and stir until fragrant, about 2 minutes more
13
Add lemon juice, reserved cooking liquid, potatoes, cauliflower, and garbanzo beans; stir well to combine
14
Stir green peas, coconut milk, and cilantro into potato-cauliflower mixture; simmer until vegetables are heated through and mixture has thickened slightly, about 10 minutes