Potato and Cauliflower Curry
A quick and simple curry recipe for using up the leftover potatoes in your kitchen.
Ingredients
150 g onion, trimmed, peeled
2 Tbsp vegetable oil
1.5 tsp ginger, peeled, grated
1 garlic clove, peeled, crushed
2 Tbsp curry powder
1 tsp turmeric
300 g potatoes, peeled, cut to fit the tube
400 g cauliflower, florets of, leaves on
200 g hot water
400 g coconut milk
salt, to taste
pepper, to taste
100 g frozen peas, defrosted
To serve
fresh coriander, as needed, destalked, roughly chopped
mango chutney, as needed
½ lemon, juice of, freshly squeezed
Instructions
STEP 1/3
Assemble the Food Processor bowl
Fit the Grating Disc, attach the Express Serve lid and ensure it is locked into place
Grate onion into the medium bowl using the pusher – speed 1
Add vegetable oil into a cast iron skillet
Heat until hot – medium-high heat
Add the grated onion into the pan
Sauté – 3-4 minutes, medium-high heat
Add ginger, garlic, curry powder and turmeric
Cook stirring regularly – 5 minutes, medium heat
STEP 2/3
Remove the Grating Disc, reverse and fit the Slicing Disc
Attach the Express Serve lid and ensure it is locked into place
Place a clean medium bowl underneath the Express Serve attachment
Slice potatoes into the medium bowl using the pusher – speed 1
Transfer the sliced potatoes into the pan
Add the cauliflower into the pan
Stir until the vegetables are coated in spices
Sauté – 3-4 minutes, medium-high heat
STEP 3/3
Add hot water and coconut milk into the pan
Stir to combine and then season to taste with salt and pepper
Simmer – 8-10 minutes, medium heat
Add peas into the pan
Cook until the potatoes are cooked through – 2 minutes, medium-high heat
To serve
Garnish with fresh coriander and mango chutney
Drizzle with freshly squeezed lemon juice
Substitutions
Curry powder can be replaced with 2 Tbsp of curry paste
Water can be replaced with hot stock
If the potatoes have started to sprout simply use the pointed end of your vegetable peeler or a teaspoon to remove and discard them before peeling – the potatoes are still good to eat, so don’t discard them.
If you also have a handful of cherry tomatoes or a salad tomato lurking in the fridge, roughly chop and add this also.
If you have fresh coriander remove the leaves and reserve them for garnish before finely chopping the stalks in the food processor bowl. Add the chopped stalks into the curry with the stock and coconut milk for a flavour boost.
Serve with rice or a 50/50 mixture of rice and lentils for added protein.
Potato and Cauliflower Curry
A quick and simple curry recipe for using up the leftover potatoes in your kitchen.
Ingredients
150 g onion, trimmed, peeled
2 Tbsp vegetable oil
1.5 tsp ginger, peeled, grated
1 garlic clove, peeled, crushed
2 Tbsp curry powder
1 tsp turmeric
300 g potatoes, peeled, cut to fit the tube
400 g cauliflower, florets of, leaves on
200 g hot water
400 g coconut milk
salt, to taste
pepper, to taste
100 g frozen peas, defrosted
To serve
fresh coriander, as needed, destalked, roughly chopped
mango chutney, as needed
½ lemon, juice of, freshly squeezed
Instructions
STEP 1/3
Assemble the Food Processor bowl
Fit the Grating Disc, attach the Express Serve lid and ensure it is locked into place
Grate onion into the medium bowl using the pusher – speed 1
Add vegetable oil into a cast iron skillet
Heat until hot – medium-high heat
Add the grated onion into the pan
Sauté – 3-4 minutes, medium-high heat
Add ginger, garlic, curry powder and turmeric
Cook stirring regularly – 5 minutes, medium heat
STEP 2/3
Remove the Grating Disc, reverse and fit the Slicing Disc
Attach the Express Serve lid and ensure it is locked into place
Place a clean medium bowl underneath the Express Serve attachment
Slice potatoes into the medium bowl using the pusher – speed 1
Transfer the sliced potatoes into the pan
Add the cauliflower into the pan
Stir until the vegetables are coated in spices
Sauté – 3-4 minutes, medium-high heat
STEP 3/3
Add hot water and coconut milk into the pan
Stir to combine and then season to taste with salt and pepper
Simmer – 8-10 minutes, medium heat
Add peas into the pan
Cook until the potatoes are cooked through – 2 minutes, medium-high heat
To serve
Garnish with fresh coriander and mango chutney
Drizzle with freshly squeezed lemon juice
Substitutions
Curry powder can be replaced with 2 Tbsp of curry paste
Water can be replaced with hot stock