There are several dishes I cook quite regularly – that’s stews and curries. Why you may ask? Because those dishes are normally really delicious and most of the time really easy to prepare. Best example – this delicious Potato & Cauliflower Curry. You throw everything in a large pot, let it simmer for a bit and at the end, you got yourself a delicious meal. Enough to feed a whole family, or if you are only two you can eat for several days. Something I like because that means I do not have to cook every day ;P
Curry dishes are widespread in Asian cuisine and also have many fans here in Germany, for example. Some might think that curry (the dish) and curry (the spice mix) belong together – which is true… but also not true ;) Even though you can find curry as a pre-made spice mix in countries all over the world – in places where curries originate from, these pre-made mixes are hardly used. Why? Because people there tend to have all the spices that normally go into a curry mix separately and use them separately to season their food. This means every region, every city, every family has its own spice mixture that makes the cooked dish unique. The curry spice mix you can get in supermarkets is actually a British invention. Bit strange, right? ;P
During the colonial period, the British discovered many deliciously spiced dishes from Asia and especially from India… and I assume they liked them a lot ;) To make it easier for the British someone came up with the idea to simply create a spice mix that works for a typical curry, name it like the popular curry dish and sell it as curry. Not a bad idea tbh. ;)
I have quite a few spices in my cabinets and normally create my own spice mixtures when I season a dish – in this case here I wanted it to be as easy as possible. That’s why I used a regular mild curry mix and garam masala to season the curry. Nothin’ fancy but still good. And if you want to spice things up – add some chili flakes or cayenne pepper to give the dish some more heat ;)
In summer, I would probably make the curry a bit less hot to avoid “sweating attacks” but when it’s colder outside… get some heat into the dish! That will warm you up and you can probably turn down the heaters for some time. Just saying… we all need to save some energy, and use less oil and gas to save the environment, right? ;P
INGREDIENTS / ZUTATEN
(4-5 servings)
some oil for frying
1 large onion, diced
2 small carrots, cubed
1 red bell pepper, cubed
3-4 garlic cloves, finely chopped
1 small piece of ginger, grated
17.6 oz. (500g) new potatoes, cut into bite-size pieces
1 small cauliflower, cut into small florets
1 tbsp. curry powder (mild)
1 tsp. Garam Masala
1/2 tsp. cayenne pepper
salt, pepper
2 cups (480ml) vegetable broth
1 1/2 cups (360ml) of water
1 can (14 oz./400g) chunky tomatoes
1 can (14 oz./400g) coconut milk
some fresh cilantro, chopped
(4-5 Portionen)
etwas Öl zum Anbraten
1 große Zwiebel, gewürfelt
2 kleine Möhren, gewürfelt
1 rote Paprikaschote, gewürfelt
3-4 Knoblauchzehen, fein gehackt
1 kleines Stück Ingwer, gerieben
500g Frühkartoffeln (festkochend), in mundgerechte Stücke geschnitten
1 kleiner Blumenkohl, in kleine Röschen zerteilt
1 EL Currypulver (mild)
1 TL Garam Masala
1/2 TL Cayennepfeffer
Salz, Pfeffer
480ml Gemüsebrühe
360ml Wasser
1 Dose (400g) stückige Tomaten
1 Dose (400g) Kokosnussmilch
etwas frischer Koriander, gehackt
DIRECTIONS / ZUBEREITUNG
1. Start with preparing the veggies. Peel the onion and garlic and dice finely. Wash the carrots, dry them, and cut into small cubes. Wash and dry the bell pepper, remove the seeds and stem and cut into small cubes as well. Peel and grate the ginger. Wash and dry the potatoes (no need to peel them) and cut them into bite-size pieces. Clean the cauliflower and cut it into small florets. Set everything aside.
2. Add some oil to a large pot (dutch oven) and heat up. Add the onion and sauté until soft and glossy – about 2-3 minutes. Add the cubed carrots, bell pepper, garlic, and grated ginger. Mix and cook everything for about 3-4 minutes until the carrot pieces are slightly softer – stir often. Add the potato and cauliflower and mix to combine. Cook for 1-2 Minutes with the rest of the veggies. Add the spices – curry powder, Garam Masala, cayenne Pepper, and some salt and pepper – mix everything and cook for another 1-2 minutes. Make sure you stir often so nothing burns. Add the veggie broth, water, chunky tomatoes, and coconut milk and mix. Bring to a boil, then reduce the heat and let simmer for about 25-30 minutes.
3. While the curry is cooking you can prepare some rice. The curry is done when the potatoes and cauliflower are cooked through. If your curry is a bit too liquid, take out a small amount (with potatoes and cauliflower) and puree it. Pour it back into the pot and mix – the curry should have a much creamier consistency now. Sprinkle with some freshly chopped cilantro and serve with some cooked rice and/or flatbread/naan.
1. Als Erstes das Gemüse vorbereiten. Dafür die Zwiebel und den Knoblauch schälen und fein würfeln/hacken. Möhren waschen, trocknen und in kleine Würfel schneiden. Die Paprika waschen, trocknen, entkernen und ebenfalls in kleine Würfel schneiden. Den Ingwer schälen und fein reiben. Die Kartoffeln waschen, abtrocknen (sie müssen nicht unbedingt geschält werden) und in mundgerechte Stücke schneiden. Den Blumenkohl putzen und in kleine Röschen zerteilen. Alles zur Seite stellen.
2. Etwas Öl in einen großen (gusseisernen) Topf geben und erhitzen. Zwiebel dazugeben und für etwa 2-3 Minuten glasig anschwitzen. Die gewürfelten Karotten, Paprika, Knoblauch und geriebenen Ingwer dazugeben, alles gut vermischen und etwa 3-4 Minuten mit anbraten – die Karotten sollten ein etwas weich geworden sein. Oft umrühren, damit nichts anbrennt. Dann Kartoffeln und Blumenkohl dazugeben und mit dem restlichen Gemüse vermengen. Für etwa 1-2 Minuten mit anbraten. Die Gewürze – Curry, Garam Masala, Cayennepfeffer, sowie etwas Salz und Pfeffer vermischen – zum Topf dazugeben, unterrühren und alles wieder für etwa 1-2 Minuten anbraten. Hier sollte man wirklich darauf achten, oft zu rühren, damit nichts anbrennt. Mit Gemüsebrühe, Wasser, stückigen Tomaten und Kokosmilch ablöschen. Alles gut verrühren, einmal aufkochen lassen und dann die Hitzezufuhr reduzieren – für etwa 25-30 Minuten köcheln lassen.
3. Während das Curry kocht, kann man auch schon den Reis zubereiten. Das Curry ist fertig, wenn die Kartoffeln und der Blumenkohl gar und weich (aber nicht matschig) sind. Sollte das Curry etwas zu dünn sein, einfach einen kleinen Teil davon mit einem Pürierstab pürieren und dann mit dem restlichen Curry vermengen – das sollte eine cremige Konsistenz ergeben. Das Curry mit etwas frischem, gehackten Koriander bestreuen und dann mit Reis und/oder Fladenbrot (Naan) servieren.
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Here is a version of the recipe you can print easily.
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Vegan Potato & Cauliflower Curry
- Prep Time: 00:10
- Cook Time: 00:30
- Total Time: 00:40
- Yield: 5 1x
- Category: Curry
- Cuisine: India
- Diet: Vegan
Description
A super simple and easy (vegan) Potato & Cauliflower Curry – a great weeknight dinner you can serve to your family.
Ingredients
some oil for frying
1 large onion, diced
2 small carrots, cubed
1 red bell pepper, cubed
3-4 garlic cloves, finely chopped
1 small piece of ginger, grated
17.6 oz. (500g) new potatoes, cut into bite-size pieces
1 small cauliflower, cut into small florets
1 tbsp. curry powder (mild)
1 tsp. Garam Masala
1/2 tsp. cayenne pepper
salt, pepper
2 cups (480ml) vegetable broth
1 1/2 cups (360ml) of water
1 can (14 oz./400g) chunky tomatoes
1 can (14 oz./400g) coconut milk
some fresh cilantro, chopped
Instructions
1. Start with preparing the veggies. Peel the onion and garlic and dice finely. Wash the carrots, dry them, and cut into small cubes. Wash and dry the bell pepper, remove the seeds and stem and cut into small cubes as well. Peel and grate the ginger. Wash and dry the potatoes (no need to peel them) and cut them into bite-size pieces. Clean the cauliflower and cut it into small florets. Set everything aside.
2. Add some oil to a large pot (dutch oven) and heat up. Add the onion and sauté until soft and glossy – about 2-3 minutes. Add the cubed carrots, bell pepper, garlic, and grated ginger. Mix and cook everything for about 3-4 minutes until the carrot pieces are slightly softer – stir often. Add the potato and cauliflower and mix to combine. Cook for 1-2 Minutes with the rest of the veggies. Add the spices – curry powder, Garam Masala, cayenne Pepper, and some salt and pepper – mix everything and cook for another 1-2 minutes. Make sure you stir often so nothing burns. Add the veggie broth, water, chunky tomatoes, and coconut milk and mix. Bring to a boil, then reduce the heat and let simmer for about 25-30 minutes.
3. While the curry is cooking you can prepare some rice. The curry is done when the potatoes and cauliflower are cooked through. If your curry is a bit too liquid, take out a small amount (with potatoes and cauliflower) and puree it. Pour it back into the pot and mix – the curry should have a much creamier consistency now. Sprinkle with some freshly chopped cilantro and serve with some cooked rice and/or flatbread/naan.
Notes
Enjoy cooking!
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