Potato and Cauliflower Curry
Ingredients
Veggies
- 1 large cauliflower
- 1 pound potatoes
- 1 tablespoon olive oil
- 1 teaspoon salt
- 2 twists black pepper
Curry sauce
- 2 tablespoons olive oil
- 3/4 teaspoon cumin seeds
- 1 chopped yellow onion
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1/4 teaspoon red pepper flakes
- 3 grated garlic cloves
- 1 inch grated ginger
- 2 cups water
- 1 teaspoon garam masala
- 1 handful cilantro
- 4 wedges lemon or lime
Preparation
Preheat oven to 400°F or 200°C. Arrange cauliflower florets and potatoes cut into bite-size pieces on a baking tray.
Toss with 1 tablespoon olive oil, 1 teaspoon salt, and 2 twists black pepper and bake for 30 minutes or until slightly charred.
In the meantime, heat 2 tablespoons olive oil in a large skillet, then add 3/4 teaspoon cumin seeds and toast them for 30 seconds or until they dance in the pan.
Add 1 chopped yellow onion and fry it for 5 minutes.
Add 1 teaspoon turmeric powder, 1 teaspoon ground coriander, 1/4 teaspoon red pepper flakes, 3 grated garlic cloves, 1 inch grated ginger, and keep frying for about a minute.
Add 2 cups water, a pinch of salt, and a twist of black pepper, and simmer on low heat for 15 minutes.
Add roasted potatoes, cauliflower, and 1 teaspoon garam masala to the sauce.
Toss gently until everything turns golden.
Serving suggestions
Serve with 1 handful cilantro, 4 wedges lemon or lime, and a dollop of plain yogurt. Side with roti, naan bread, or basmati rice.
