Vegetarian Potato and Cauliflower Curry recipe
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Ingredients
- 2 teaspoons salt, divided 8 small Yukon Gold potatoes, cut in half 2 cups cauliflower florets, or more to taste 3 tablespoons water, or as needed 2 tablespoons curry powder 1 teaspoon ground coriander ¼ teaspoon cayenne pepper, or to taste 1 pinch saffron 2 tablespoons ghee (clarified butter) 1 teaspoon whole cumin seeds 1 small onion, diced 1 lemon, juiced 1 (15 ounce) can garbanzo beans, drained 1 cup frozen peas 1 cup unsweetened coconut milk 3 tablespoons chopped fresh cilantro
Nutrition Info
- 229.8 caloriescarbohydrate: 31.3 gcholesterol: 8.2 mgfat: 10.1 gfiber: 5.6 gprotein: 6.1 gsaturatedFat: 7.5 gservingSize: -sodium: 726.5 mgsugar: 2.1 gtransFat: : -unsaturatedFat: : -
Directions Vegetarian Potato and Cauliflower Curry
Directions
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Bring a large pot of water to a boil with 1 teaspoon salt. Add potatoes, boil until easily pierced with a fork, about 10 minutes. Transfer potatoes to a strainer using a slotted spoon, rinse with cold water. Add cauliflower to boiling water, cook until easily pierced with a fork, 3 to 5 minutes. Transfer cauliflower to strainer using slotted spoon, rinse with cold water. Reserve 1/2 cup cooking liquid.
Combine 3 tablespoons water, curry powder, coriander, cayenne, and saffron in a small bowl until paste forms. Let curry paste stand until flavors blend, about 10 minutes.
Heat ghee in a stockpot over medium heat. Add cumin seeds, cook and stir until seeds begin to pop. Add onion and remaining 1 teaspoon salt, cook and stir until onions begin to soften, about 3 minutes. Add curry paste, cook and stir until fragrant, about 2 minutes more. Add lemon juice, reserved cooking liquid, potatoes, cauliflower, and garbanzo beans, stir well to combine.
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.