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Potato, Cauliflower & Pea Curry
You can never have enough cauliflower recipes, right?
Here’s an easy, vegetable and potato curry that was born out of necessity when I wanted to make a cauliflower casserole one day and found myself having to cut away most of it because there were some serious brown spots only 2 days after I had bought it. Thanks a lot, Albert Heijn.
I looked online for recipes and found an idea for a potato and pea curry by Madhur Jaffrey that I used for inspiration. It resulted in a delicious, simple, and not too spicy curry that will appeal to a lot of children as well.
Never used yoghurt like this before. It added freshness and tanginess. Serve with Naan for a vegetarian meal. Or serve with fish or grilled chicken for a not-so vegetarian meal.
Ingredients:
1 pound potatoes
1 small cauliflower
1 1/2 cup peas (defrosted)
1 1/2 tsp grated ginger
1 garlic clove
1 small onion
1/4 tsp dried chili flakes
1/4 tsp cumin seeds
1/4 tsp turmeric
1/2 tbsp ground coriander
7 tbsp yoghurt
2 tbsp peanut oil
salt to taste
Directions:
Peel, cube and parboil the potatoes for about 7 to 8 minutes in lightly salted water, until fork tender.
Break the cauliflower into not so small florets and parboil them for 5 minutes in salted water as well. Longer if you like them softer.
Finely mince the onion.
Drain the potatoes and cauliflower and let them cool off.
Grate the garlic and ginger.
The scent that fills your nose once you open all those fragrant spices. Ahhh.. it’s wonderful.
Heat the oil and when hot add the cumin seeds. Cook for 30 seconds and add the onion.
Stir in the dried chili flakes. You can play with the quantity, of course.
This changes everything: 1/4 tsp turmeric. Beautiful, rich color. Cook for about 30 seconds.
Add the garlic and cook it along with the onions for a minute as well.
Add the potatoes and cauliflower and give them a minute or 5 over medium heat. It’s okay for them to brown slightly.
Pour in 3 tbsp yoghurt, add the ground coriander and ginger. Stir well and when absorbed you add the remaining yoghurt.
Stir in the peas.
Let everything heat through for a few more minutes and season with salt to taste.
There was a perfect balance between spice and tang. Definite do-again.
| Potato, Cauliflower & Pea Curry | |
| Ingredients |
1 small cauliflower 1 1/2 cup peas (defrosted) 1 1/2 tsp grated ginger 1 garlic clove 1 small onion 1/4 tsp dried chili flakes 1/4 tsp cumin seeds 1/4 tsp turmeric 1/2 tbsp ground coriander 7 tbsp yoghurt 2 tbsp peanut oil salt to taste |
| Directions |
Finely mince the onion and grate the garlic and ginger. Heat the oil and when hot add the cumin seeds. Cook for 30 seconds and add the onion. Stir in the dried chili flakes. You can play with the quantity, of course. Add the turmeric and garlic and cook it along with the onions for a minute. Add the potatoes and cauliflower and give them a minute or 5 over medium heat. It’s okay for them to brown slightly. Pour in 3 tbsp yoghurt, add the ground coriander and ginger. Stir well and when absorbed you add the remaining yoghurt. Stir in the peas, let everything heat through for a few more minutes and season with salt to taste. |
| Meal type: | side dish, vegetarian |
| Servings: | 4 |
| Copyright: | © kayotickitchen.com |
15 Comments »
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This looks great and I think I will like it a lot. I also never used yoghurt this way.
There’s a little mistake in your recipe. You say add the potatoes and onions, but you mean potatoes and cauliflower.
Good thing I do step-by-step shots :)
What type of yogurt did you use?
Normal yoghurt.
O.
M.
G.
I have died.
I almost had a heart attack…I planned to make this tonight and then couldn’t remember where I found it! Why didn’t I pin it! By the way, I really like your step by step pics. Very pretty site!
Is there a good substitute for peanut oil? Here in nowhere-ville, Kansas peanut oil in small quantities is hard to find. The big jugs of it are expensive ($35-40). I’d love to try this but can’t justify the price for the oil. Suggestions??
You can use any kind of mellow flavored cooking oil. Peanut oil happens to be pretty cheap here, but it easily could’ve been something else. You can even use olive oil for this (just no evoo!)
Hoi,
Ik heb een vraagje..Waar haal jij jou gedroogde chili flakes? Ons laatste busje uit Amerika is op dus vroeg me af waar jij het haalt.
Groetjes Demi
Altijd bij de toko. Ik heb geloof ik standaard een pond op voorraad zoveel gebruik ik dat :)
Aaah ik zal eens kijken bij de toko inderdaad!
Dankjewel!
(p.s misschien een tip! wij strooien het altijd over onze pizza’s just to spice things up! Echt lekker!)
Dag Kay,
Eigenlijk vond ik het deze keer matig spicy.
Niet erg, want ik kookte voor de schoonouders van 90+.
Lol.
Van de week stonden jonge mensen bij de jumbo met een pak wereldgerechten en die heb ik verwezen naar jouw roti en nobutterchicken, zoals al heel veel anderen !!!
Ga zo door !
Groet, Elisabed
Als je de intro leest zie je dat ik er voor het recept in de omschrijving ingezet heb: “not too spicy curry” :)
Maar je kunt altijd meer toevoegen!
Ok.
In ieder geval ben ik altijd op zoek naar heel veel (smaakjes) groente in recepten, thuis klaar te maken en 8 minuten rijden om op tafel te zetten.
Dat lukt wel bij jou.
groet, Elisabed
Ps. Het was voor de oude mensen een smakelijke verrassing ipv AVG !