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August 29, 2014

Delicious Potato & Cauliflower Curry. {Vegan Recipe}

http://en.wikipedia.org/wiki/Aloo_gobi#mediaviewer/File:Aloo_gobi.jpg

Cauliflower might be my new favorite ingredient.

It might sound strange to say that.

When I was younger, I certainly never would have thought that I’d say such a thing. Cauliflower was one of the most boring foods I could think of as a kid. I couldn’t even hate it, I didn’t find it disgusting or anything, I just had no opinion about it at all. It was just a flavorless, colorless, chunk of vegetable that showed up on the dinner plate sometimes.

But, as I’ve grown up and done some traveling, I’ve realized that the only reason it was so boring was that I didn’t know how to use it. When you see how they use cauliflower in India in a dish like this, you wonder why you were ever eating it any other way!

Cauliflower does have a pretty mild taste, but it’s texture really adds to the complexity of this dish. Plus, both the cauliflower and potato’s natural mildness allow them to absorb all the beautiful flavors of the spices and curry. You won’t be disappointed!

For about six to eight portions, here’s what you’ll need:

  • 2 onions, sliced
  • 4 cloves of garlic, chopped
  • 1 thumb sized piece of ginger, peeled and chipped
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 3 tomatoes, quartered
  • 6 curry leaves
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground tumeric
  • 1/2 tsp cayenne pepper
  • 6-8 potatoes, washed and diced into big chunks
  • 1-2 green chillies, sliced
  • 1 large cauliflower, cut into florets just larger than the potato
  • 3 tbsp oil

Start by heating the oil in a pan. When the oil is hot, add your aromatics, the onion, garlic and ginger. When they start to fill the kitchen with their beautiful aromas, add the cumin and mustard seeds. Follow that after a minute or two with the sliced tomatoes and the curry leaves. Give it just a minute more and add the potatoes, along with a pinch of salt to taste.

At this point, add about one cup of water to the pan and bring it to a boil. Once it has boiled for about six minutes, add the cauliflower florets. Let the whole mixture simmer for about ten more minutes to let the cauliflower become tender and the sauce thicken.

And there you have it! In no time at all, you’ve made yourself a beautiful, fragrant and spicy vegan curry! Eat it over rice or with some flat bread like naan or paratha.

Enjoy!

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Editor: Catherine Monkman

Photo: Wikimedia Commons

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