Cauliflower and Potato Curry Recipe

Name: Cauliflower and Potato Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head cauliflower; 1 kg potatoes, cubed; 6 mushrooms, chopped; 1 1/2 cup Peas; 1 cup red and yellow bell pepper, chopped; 400 ml coconut milk; 3 tbsp curry powder; 2 tsp chili flakes; 1/8 cup ginger, minced; 2 clove garlic, minced; 2 small chili peppers, minced; 1 cup chicken stock (if necessary)

Servings: persons

1 head cauliflower
1 kg potatoes, cubed
6 mushrooms, chopped
1 1/2 cup Peas
1 cup red and yellow bell pepper, chopped
400 ml coconut milk
3 tbsp curry powder
2 tsp chili flakes
1/8 cup ginger, minced
2 clove garlic, minced
2 small chili peppers, minced
1 cup chicken stock (if necessary)

1
Wash cauliflower thoroughly and break the head down into florets.
2
Chop the potatoes to make 1 inch cubes.
3
Set aside.
4
Chop and mince: garlic, chili peppers and ginger.
5
Chop up the mushrooms and bell peppers.
6
Heat 2 tablespoons of olive oil in a wok or skillet.
7
Add 2 tbsp curry powder, chili flakes and 2 tsp turmeric podwer.
8
Stir frequently so the spices don't burn.
9
Add the minced garlic, ginger and chili and stir.
10
Add more oil if necessary.
11
Add the potatoes and stir for 2 minutes.
12
Add the coconut milk.
13
Let boil and simmer for 5 minutes.
14
Add the cauliflower florets.
15
Cover wok and leave for 20 minutes.
16
(If necessary add the chicken stock)
17
Add the peas and mushrooms and remaining curry powder.
18
Leave for 10-15 minutes until the peas have cooked and potatoes are soft.
19
Serve over rice.

545

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 head cauliflower, 1 kg potatoes, cubed, 6 mushrooms, chopped, 1 1/2 cup Peas, and more.

Yes, Cauliflower and Potato Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cauliflower and Potato Curry

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