55 minutes
Transform your weeknight dinners with this vibrant, one-pan vegetarian curry that combines the heartiness of cauliflower and potatoes with the warmth of traditional Indian spices.
tablespoons
Large Onion, chopped
each
Ginger, grated
pieces
Garlic Clove, finely chopped
each
teaspoons
teaspoons
teaspoons
Chopped Tomatoes, canned
0 oz
teaspoons
Cauliflower, cut into florets
each
Potatoes, cut into chunks
each
Green Chilli, halved lengthways
each
0 squeeze
Fresh Coriander, roughly chopped
handful
Naan Bread, warmed
each
0 spoonful
1. Preparation
Gather all the ingredients and prepare the vegetables as indicated in the ingredient list.
2. Cooking the Base
Heat the oil in a large saucepan over medium heat. Add the onion and sauté for about 10 minutes, or until soft and translucent. Introduce the ginger, garlic, turmeric, cumin, and curry powder to the pan. Stir and cook for an additional minute, allowing the spices to release their aromas.
3. Building the Curry
Stir in the canned chopped tomatoes and sugar to the spiced onion mixture. Mix well. Add the cauliflower florets, potato chunks, and green chilli to the pan. Season with salt to taste. Cover the saucepan with a lid and let the curry gently simmer for about 30 minutes. Check occasionally and stir, adding a splash of water if the curry seems too dry, but remember, it should be somewhat dry in consistency.
4. Finishing Touches
Once the vegetables are tender, remove the green chilli if desired. Add a squeeze of lemon juice to brighten the flavors and scatter with chopped coriander.
5. Serving
Serve the aromatic curry with warm naan bread and a spoonful of natural yogurt on the side.
. Chickpea Curry
. Chickpea Spin
. Lentil Curry
. Coconut Cauliflower Curry
. Mustard Seed Oil
Before adding them to your curry, dry-toast spices in a pan to release their essential oils and enhance the dish's fragrance. Watch carefully to prevent burning, which can introduce bitterness.
Begin by caramelizing onions until golden brown to add depth, then add ginger and garlic to prevent burning and build a rich flavor base.
Opt for fresh cauliflower and potatoes, as well as fresh ginger and garlic, to ensure the best texture and most vibrant flavors in your curry.
Regularly taste and adjust seasoning for the perfect balance of spicy, sweet, salty, and sour, using sugar or lemon juice if necessary.
Cut the cauliflower into large enough florets to maintain texture and add them to the curry after the potatoes since they cook faster.
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