Indian Cauliflower & Potatoes Curry

Ben Fuller

SERVES 2PREP •COOK

cauliflower

1

cauliflower, cut into florets

1cup

coconut milk

2cloves

garlic, peeled and crushed

1thumb

ginger, peeled and grated

  1. Preheat oven to the highest setting.

  2. In a bowl, marinate cauliflower in all ingredients for 15m.

  3. On a baking tray, spread cauliflower on a single layer, making sure to scrape all marinade over the top. Bake for until cauliflower becomes charred at their edges (20m).

potatoes

2

potatoes, peeled and cubed

  1. In a small saucepan, bring water to boil and par-boil the potatoes for 4m. Drain and set aside. Alternatively, you may choose to steam your potatoes instead.

rice

1cup

brown rice

2cups

water

  1. In a pot, bring water to a boil. Add brown rice and let it simmer on medium heat until cooked (30m).

  2. Fluff rice with a fork and let it sit for 10m.

curry

2tablespoons

olive oil

½

onion, diced

2cloves

garlic, peeled and crushed

1thumb

ginger, peeled and grated

1tablespoon

garam masala

½tablespoon

curry powder

¼teaspoon

turmeric powder

½teaspoon

coriander powder

1teaspoon

chili flakes, or more according to your heat tolerance

1cup

coconut milk

½cup

tomato paste

1tablespoon

coconut oil

½cup

frozen peas

  1. In a large pan, medium heat, warm olive oil until shimmering. Sauté onion until softened.


  2. Add to cook ginger and garlic until fragrant (5m).

  3. Stir in all the spice and seasonings and cook for 1m.

  4. Stir in coconut milk and tomato paste until combined. Bring mixture to a boil and reduce until slightly thickened (~10m). If it's too dry, add some water or coconut milk.

  5. Stir in coconut oil for flavor and frozen peas and cook for another 5m.

  1. Stir in cauliflower and potatoes into the curry until well-combined. Season with sea salt according to taste.

  2. Divide rice between two bowls. Serve the curry in a large serving bowl to share. Garnish with cilantro. Serve.