Potato and cauliflower curry
Discover the ultimate comfort food with our Potato and Cauliflower Curry recipe. Made with hearty potatoes, tender cauliflower, rich curry paste, and fresh tomatoes simmered in vegetable broth, this delicious and nutritious dish is perfect for a cozy night in. A flavorful vegetarian delight that's easy to prepare and sure to satisfy your taste buds!
- 13 May 2025
- Cook time 20 min
- Prep time 15 min
- 4 Servings
- 8 Ingredients
Potato and cauliflower curry is a delicious and hearty dish that blends the robust flavors of potatoes, cauliflower, and tomatoes with the aromatic essence of curry paste. This recipe is perfect for a comforting meal that is rich in vegetables and easy to prepare. Whether you are a seasoned cook or a kitchen novice, this step-by-step guide will help you create a flavorful curry that can be enjoyed by everyone.
Ingredients:
Instructions:
- Peel and cube the potatoes.
- Finely chop the onion.
- Mince the garlic cloves.
- Cut the cauliflower into bite-sized florets.
- Chop the tomatoes.
- In a large pot or deep skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the chopped onion to the pot and sauté until it becomes translucent, about 5 minutes.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Stir in 1 cup of curry paste and cook for another 2-3 minutes, ensuring the paste is well distributed and heated through.
- Add the cubed potatoes to the pot. Stir well to coat the potatoes with the curry paste and cook for another 5 minutes.
- Add the cauliflower florets and chopped tomatoes to the pot. Stir everything together.
- Pour in 1/3 cup of vegetable broth. Stir to combine all ingredients.
- Bring the mixture to a boil, then reduce the heat to a simmer.
- Cover the pot and let it cook for about 20-25 minutes, or until the potatoes and cauliflower are tender.
- Check the seasoning and add salt or pepper if needed.
- If the curry seems too thick, you can add a bit more vegetable broth or water to reach the desired consistency.
- Serve the curry hot over rice or with your favorite bread.
Tips:
- Cut the potatoes and cauliflower into uniform pieces to ensure even cooking.
- For a spicier curry, you can add extra curry paste or include fresh chili peppers.
- Use a high-quality curry paste to enhance the flavor of the dish.
- If you prefer a thinner curry, add more vegetable broth as needed.
- Serve the curry with basmati rice or naan bread to complete the meal.
- Garnish with fresh cilantro or a squeeze of lemon juice for added freshness.
With just a few staple ingredients, this potato and cauliflower curry comes together beautifully to provide a satisfying meal. The combination of tender vegetables and rich, aromatic curry creates a comforting dish that is sure to impress. Enjoy your homemade curry, and don't hesitate to experiment with additional spices and ingredients to make it your own!
| Nutrition Facts | |
|---|---|
| Serving Size | 530 grams |
| Energy | |
| Calories 220kcal | 11% |
| Protein | |
| Protein 8g | 5% |
| Carbohydrates | |
| Carbohydrates 50g | 14% |
| Fiber 8g | 22% |
| Sugar 9g | 9% |
| Fat | |
| Fat 7g | 9% |
| Saturated 1.19g | 4% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 44ug | 5% |
| Choline 80mg | 15% |
| Vitamin B1 0.28mg | 23% |
| Vitamin B2 0.17mg | 13% |
| Vitamin B3 3.35mg | 21% |
| Vitamin B6 0.95mg | 56% |
| Vitamin B9 120ug | 29% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 110mg | 123% |
| Vitamin E 0.65mg | 4% |
| Vitamin K 30ug | 25% |
| Minerals | |
| Calcium, Ca 70mg | 5% |
| Copper, Cu 0.34mg | 38% |
| Iron, Fe 2.50mg | 23% |
| Magnesium, Mg 80mg | 19% |
| Phosphorus, P 200mg | 16% |
| Potassium, K 1500mg | 44% |
| Selenium, Se 1.62ug | 3% |
| Sodium, Na 110mg | 7% |
| Zinc, Zn 1.17mg | 11% |
| Water | |
| Water 410g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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