CURRY POTATOES AND CAULIFLOWER RECIPES
CAULIFLOWER AND POTATO CURRY RECIPE | JAMIE OLIVER RECIPES
Total Time 40 minutes
Yield 4
Number Of Ingredients 17
Steps:
- Separate the cauliflower into florets, then cook in boiling salted water for 5 minutes, then drain, reserving about 150ml cooking water.
- Roughly chop the potatoes and cook in boiling salted water for 10 minutes, then drain.
- Peel and thinly slice the garlic and onion, then finely slice the chilli. Heat the oil and butter in a large frying pan over a low heat and sauté the garlic, onion and chilli till softened.
- Stir in all the spices, season, and cook for a few minutes. Add the cooked cauliflower, potatoes and reserved cooking water, then simmer on a low heat for 10 minutes.
- Drain and add the chickpeas, then the spinach. Cook, stirring, until the spinach wilts. Transfer to a serving bowl and serve with a dollop of yoghurt and a squeeze of lime juice.
Nutrition Facts : Calories 524 calories, FatContent 21.8 g fat, SaturatedFatContent 8 g saturated fat, ProteinContent 19.1 g protein, CarbohydrateContent 56.8 g carbohydrate, SugarContent 9.7 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
CAULIFLOWER CURRY RECIPE | DELICIOUS. MAGAZINE
This mild, creamy cauliflower curry is spiced with fennel seeds, black mustard seeds, turmeric and cayenne pepper.
Provided by delicious. magazine
Total Time 0 minutes
Yield Serves 2
Number Of Ingredients 12
Steps:
- Slice 1 large cauliflower into fork-size florets and cut the potatoes into similar-size chunks. Bring a pan of salted water to the boil, cook the potatoes for 10 minutes, then drain. Heat the oil in a wok or frying pan over a medium heat. When shimmering, add the fennel seeds and black mustard seeds and fry until they just start to pop. Turn down the heat.
- Crush 2 fat garlic cloves and stir in, then add the ground turmeric, cayenne pepper and tomato purée. Add the cauliflower and potatoes with a pinch of salt and water. Cook for 10 minutes with the lid on, stir in the coconut cream, then cook for another 5 minutes or until tender.
- Taste and season again if necessary, then serve with warm naan breads and an extra sprinkle of fennel seeds.
Nutrition Facts : Calories 458kcals, FatContent 25.6g (7.1g saturated), ProteinContent 25g, CarbohydrateContent 41.5g (14.7g sugars), FiberContent 15g
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