Easy Potato Cauliflower Curry
Ingredients
Curry paste
- 2 medium tomatoes, chopped
- 1 small onion, chopped
- 3 garlic cloves, peeled
- 1/4 cup water
- Spice mix: 1 teaspoon of curry powder, coriander, garam masala & sea salt
Curry components
- 2 teaspoons vegetable oil
- 4 potatoes
- 1 cup cauliflower
- 1 small capsicum
- 1/2 cup cooked chickpeas
- 1/2 cup coconut milk
Accompaniments
- Rice
- Optional: fresh coriander
Preparation
Heat the oil in a pot on medium heat.
Make the curry paste: into a blender, add in the tomatoes, onion, peeled garlic cloves, water and spice mix. Blend until a slushie consistency.
Heat up the oil on a medium pot on medium-high heat. Pour the curry paste into the pot and cook for 6-8 minutes until no raw onion smell remains.
In the meantime, chop up the vegetables. Then add in the potatoes and coconut milk. Reduce the heat to medium and simmer for 10 minutes, stirring occasionally.
Then add in the cauliflower, capsicum and chickpeas. Simmer for another 10 minutes until the potatoes are tender.
Serve with rice.
Storage tips
Store in an airtight container in the fridge for up to 3 days or freeze for months.
