Cauliflower Potato Curry with Coconut Milk
Ingredients
- 2 tablespoons coconut oil (or neutral oil)
- 1 onion, diced
- 3 cloves garlic, minced
- 1-inch piece ginger, finely grated
- 1 teaspoon garam masala
- 2 teaspoons curry powder
- 1/4 – 1/2 teaspoon chilli powder (depending on how spicy you like it and if you’re curry powder has chilli in it)
- 1 can / 400g / 14.10 ounces diced tomatoes
- 11/2 teaspoons salt
- 4 / 400g / 14.10 ounces potatoes, peeled and chopped into bite-sized pieces
- 1 can / 400ml / 13.52 ounces unsweetened coconut milk
- 1/2 cup / 70g raw cashews*
- 1 small head / 500g / 1.1 pounds cauliflower, cut into bite-sized florets
- A handful of coriander/cilantro, for garnish
Directions
- 1
In a large skillet on medium-high heat, add the oil to heat up.
- 2
Once hot, add the onion and sauté for a few minutes until it just starts to brown a little.
- 3
Add in the garlic and ginger, sautéing for a further minute.
- 4
Add in the garam masala, curry powder, and chilli powder, mixing well for a minute. Be careful not to burn the spices.
- 5
Add the canned tomato, then ½ cup / 125ml of water to the can from the tomatoes and the salt. Stir and let simmer for 5 minutes.
- 6
Add in the potatoes and reduce heat to medium, cooking for 10 minutes, stirring occasionally.
- 7
While the potatoes cook, place the cashews and coconut milk in a high-speed blender and blend until smooth. Set aside.
- 8
After the 10 minutes, add in the cauliflower and stir well to coat it in the tomato gravy. Place lid on the skillet and cook for 5 minutes.
- 9
Add in the blended cashew coconut blend to the pan. Give the curry a good stir and cook until the potatoes are done. This will take around 25 minutes. If you find that the curry is becoming too thick and sticks to the pan a little, add a splash of water.
- 10
Adjust seasoning to taste.
- 11
Garnish with coriander/cilantro and serve with your favourite sides like rice and naan.