Potato and Cauliflower Curry
- Reviews 1
Ready In: 1 hr 15 mins
Serves: 4
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 tomatoes
- 2 1⁄2-3 cups water
- 2 bay leaves
Directions
- Place oil in a large saucepan or soup pot.
- Add onions and saute until beatiful and caramelised brown.
- I sometimes add a splash of water if the onions aren't browning in oil.
- When onions are done and curry paste and fry about 5 minutes.
- Add garlic and ginger and fry 2 minutes more.
- Do not burn.
- Add potatoes and carrots and saute a further 2-3 minutes.
- Add tinned tomatoes, water, stock cube and bay leaf and reduce heat to a simmer.
- Simmer for about half and hour, then add cauliflower.
- Allow the curry to simmer until thickened and reduced.
- Stir occasionally.
- You can add seasoning as per taste.
- I reccomend cinnamon, coriander and cayenne pepper.
- Serve with your favourite condiments.
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