Potato Cauliflower Coconut Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Tbsp grapeseed or canola oil2 tsp black mustard seeds 1 onion, minced 1-2 cloves garlic, minced1/2 tsp turmeric1-2 tsp garam masalapinch of ground cinnamonchili pepper to taste, either fresh or dried3-4 slices of fresh ginger1/2 tsp salt4 medium potatoes, cut into 1/2 inch cubes 1 small cauliflower, broken into florets2 cups water1 can of light coconut milk 1 cup of colorful vegetable of your choice [red or yellow bell pepper, green peas, carrot, green beans, etc] salt & black pepper to tasteagave nectar or sugar to tastechopped cilantro for garnish
Heat up the oil in a large soup pot (a couple teaspoons). Add the mustard seeds and cook until they start to pop. Add the onions, garlic, turmeric, garam masala, cinnamon, chili pepper, ginger and salt. Saute for 5 minutes or so, until the spices become fragrant and the onion starts to brown. Add the potatoes, cauliflower and just enough water to almost/barely cover them (about 2 cups). Bring to a boil, cover and simmer, stirring occasionally, for about 15 minutes, until the potatoes are just done. Then, open the lid and let most of the water boil out (this wasn't in the original recipe but I ended up with a pot of runny soup rather than curry!). Add the coconut milk and your choice of colorful vegetable, and simmer over low heat for 10-15 minutes more. Don't let the curry boil after adding coconut milk or it will curdle!!! When the curry is almost ready, taste it and adjust the seasonings. Add some more salt, pepper and or sugar to taste. Serve garnished with cilantro on a bed of rice.
Number of Servings: 4
Recipe submitted by SparkPeople user KATZEYESPA.
Number of Servings: 4
Recipe submitted by SparkPeople user KATZEYESPA.
Nutritional Info Amount Per Serving
- Calories: 357.2
- Total Fat: 11.8 g
- Cholesterol: 0.0 mg
- Sodium: 430.0 mg
- Total Carbs: 55.7 g
- Dietary Fiber: 10.2 g
- Protein: 9.0 g
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