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 calories
carbohydrate: 31.3 g
cholesterol: 8.2 mg
fat: 10.1 g
fiber: 5.6 g
protein: 6.1 g
saturatedFat: 7.5 g
servingSize: -
sodium: 726.5 mg
sugar: 2.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Recipe Yield

8 cups

Recipe Note

I took my favorite parts of several different recipes to come up with this rich and flavorful vegetarian curry. I usually serve it with steamed rice, which can cook as the curry comes together. Sometimes I throw a few cardamom pods in when I steam the rice. It adds a great flavor. Don't forget to remove the pods before you serve the rice!

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