Potato and Cauliflower Curry |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This is a delicious vegetarian curry popular with everyone. It is beatifully fragrant and colourful. Ingredients:
2 onions, thinly sliced |
1 head cauliflower, cut into florettes |
15 -20 baby new potatoes, cut in half |
2 carrots, thinly sliced |
2 tablespoons olive oil or 2 tablespoons butter |
1 tablespoon pre prepared curry paste, commercially or not |
1 tablespoon chopped fresh ginger |
2 cloves minced garlic |
vegetable stock cube (optional) |
1 can tomato |
2 1/2-3 cups water |
2 bay leaves |
Directions:
1. Place oil in a large saucepan or soup pot.
2. Add onions and saute until beatiful and caramelised brown.
3. I sometimes add a splash of water if the onions aren't browning in oil.
4. When onions are done and curry paste and fry about 5 minutes.
5. Add garlic and ginger and fry 2 minutes more.
6. Do not burn.
7. Add potatoes and carrots and saute a further 2-3 minutes.
8. Add tinned tomatoes, water, stock cube and bay leaf and reduce heat to a simmer.
9. Simmer for about half and hour, then add cauliflower.
10. Allow the curry to simmer until thickened and reduced.
11. Stir occasionally.
12. You can add seasoning as per taste.
13. I reccomend cinnamon, coriander and cayenne pepper.
14. Serve with your favourite condiments.
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