MUSHROOM AND CAULIFLOWER CURRY RECIPES

Name: Cauliflower curry
Yield: Serves 2
Cuisine: Indian recipes
Ingredients: 1 large cauliflower, sliced into fork-sized florets; 300g potatoes; 35ml vegetable or coconut oil; 2 tsp fennel seeds; 1 tbsp black mustard seeds; 2 fat garlic cloves; ¼ tsp ground turmeric; ¼ tsp cayenne pepper; 1 tbsp tomato purée; 4 tbsp water; 2 tbsp coconut cream; Naan breads, to serve

CAULIFLOWER CURRY RECIPE | DELICIOUS. MAGAZINE

Cauliflower curry recipe | delicious. magazine image

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

Ingredients

1 large cauliflower, sliced into fork-sized florets
300g potatoes
35ml vegetable or coconut oil
2 tsp fennel seeds
1 tbsp black mustard seeds
2 fat garlic cloves
¼ tsp ground turmeric
¼ tsp cayenne pepper
1 tbsp tomato purée
4 tbsp water
2 tbsp coconut cream
Naan breads, to serve

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

ALOO GOBI MASALA (CAULIFLOWER AND POTATO CURRY) | ALLRECIPES

Aloo Gobi Masala (Cauliflower and Potato Curry) | Allrecipes image

Traditional Indian cauliflower and potato curry recipe from my mom. We used to eat this all the time growing up. My sister likes it with peas too.

Provided by vburrito

Categories Indian Recipes

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 head cauliflower, cut into 1-inch florets
3 potatoes, peeled and cut into 1-inch chunks
1 tablespoon olive oil
1 teaspoon cumin seeds
2 tomatoes, diced
1 onion, chopped
1 teaspoon salt
1 teaspoon curry powder

Steps:

Place the cauliflower in a large, microwave-safe dish; cook in microwave on High for 3 minutes. Transfer the cauliflower to a bowl and set aside. Put the potatoes in the dish and cook in the microwave on High for 4 minutes. Pour into the bowl with the cauliflower.
Heat the olive oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown; stir the onions into the oil and cook about 3 minutes. Add the tomatoes and cook and stir another 3 minutes. Fold the cauliflower and potatoes into the mixture. Season with the curry powder and salt. Continue cooking until completely hot, 3 to 5 minutes. Serve hot.

Nutrition Facts : Calories 228.4 calories, CarbohydrateContent 44.3 g, FatContent 4.1 g, FiberContent 9.2 g, ProteinContent 7.5 g, SaturatedFatContent 0.6 g, SodiumContent 641.3 mg, SugarContent 9.1 g

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