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, destalked, roughly chopped, as needed
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 on a medium-high heat.
Add the grated onion into the pan.
Sauté for 3-4 minutes, medium-high heat.
Add ginger, garlic, curry powder and turmeric.
Cook stirring regularly for 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 for 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 for 8-10 minutes, medium heat.
Add peas into the pan.
Cook for 2 minutes until the potatoes are cooked through, 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, destalked, roughly chopped, as needed
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 on a medium-high heat.
Add the grated onion into the pan.
Sauté for 3-4 minutes, medium-high heat.
Add ginger, garlic, curry powder and turmeric.
Cook stirring regularly for 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 for 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 for 8-10 minutes, medium heat.
Add peas into the pan.
Cook for 2 minutes until the potatoes are cooked through, 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.