Cauliflower Florets and Potato Curry

Author: Anita Jacobson

Courses: Main Dish

Cuisines: Indian

Ingredients: Vegetables

Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hour

Serves: 8

Ingredients

• 900 gram (2 lbs) of cauliflower florets (from about 1 large cauliflower)
• 450 gram (1 lb) potato, peeled and cut into 1" wedges
• generous pinch of salt
• 2 tablespoon oil
• 2 large onions, diced
• 4 cloves garlic, minced
• 1 inch ginger, grated
• 2 teaspoon ground coriander
• 2 teaspoon ground cumin
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon chili powder
• 1 can (28 ounce) diced tomato
• 1 can (15 ounce) chickpeas/garbanzo, drained and rinsed
• 2 cups vegetable broth
• 1 tablespoon garam masala
• 1/2 can (200 ml) coconut milk
• 1 - 1 1/2 tablespoon salt, or to taste
• 1/2 - 1 teaspoon ground pepper, or to taste
• 1/2 cup chopped fresh cilantro leaves

Instructions

1. Place cauliflower florets and potato wedges in a soup pot. Top with plenty of cold water and a generous pinch of salt. Bring to a boil, then turn off the heat, and drain into a colander/strainer. Set aside.
2. Heat oil over medium high heat in a large soup pot. Sauté onion, garlic, and ginger until onions are translucent and start to caramelize. About 10 minutes.
3. Season with ground coriander, ground cumin, ground cardamom, and chili powder. Stir and cook until fragrant, about 3 minutes.
4. Add in the can of tomato and chickpeas/garbanzo, along with cauliflower, potatoes, and vegetables broth. Stir well. Cook until simmering. Continue simmering for 10 minutes (uncovered), or until cauliflower and potatoes are fork tender.
5. Add garam masala and coconut milk. Mix and continue to simmer for another 10 minutes.
6. Season with salt and ground pepper. Turn off heat, then add the chopped cilantro leaves. Serve with steamed white rice or naan bread.