Potato Cauliflower curry is delicious north Indian curry recipe for Chapathi and Rotti. In this Post we are going to see how to cook this yummy recipe in restaurant style.
INGREDIENTS
1 cup yellow onion, small dice
1 carrot, cut into matchsticks
1 small serrano pepper or jalapeño pepper, seeded, small dice *
2 Tablespoons minced garlic
2 teaspoons fresh minced ginger
1 – 14.5 oz. can petite diced tomatoes (pureed) *
1 lb. cauliflower florets (about 4 cups) *
4 cups unpeeled potatoes, cut into small cubes *
½ cup vegetable broth *
½ cup water (or broth)
Spice/Herb Ingredients:
1 teaspoon garlic powder
1 teaspoon onion powder
2 Tablespoons dried minced onion flakes
1 Tablespoon + 1 teaspoon curry powder *
1 teaspoon garam masala
1 teaspoon sea salt (+/-) *
Pinch to ¼ teaspoon cayenne pepper (+/-) *
Other Ingredients:
1 cup lite coconut milk (from can)
1 ¼ cup frozen peas
Other Optional Ingredients:
Steamed brown rice
Chopped fresh cilantro
WFPB Flatbread or Quinoa Flatbread
INSTRUCTIONS
Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
Prepare all the veggies as the recipe comes together fast.
Set the Instant Pot to Sauté (high) mode, then add the minced onion, carrot and serrano pepper, sauté for 3 to 5 minutes until the onion, carrot, and pepper start to soften. Add a tablespoon of water if they start to stick to prevent them from burning. Then add the garlic, ginger, and Spice/Herb mix, sauté for one minute. Then add the cauliflower florets and cubed potatoes and sauté for one minute constantly stirring to coat the potatoes and cauliflower in the seasoning.
Then add all the remaining ingredients except for the lite coconut milk and peas. Press Cancel, then set the Instant Pot to Manual Pressure High for 5 minutes. When finished, press Cancel and allow to sit for 4 minutes, then do a Quick Release. Unplug the Instant Pot.
Once all the pressure is released, carefully remove the lid, add in the lite coconut milk and peas. Stir well to combine.Taste test the flavors and add any additional seasoning at this time, stir to combine, allow a few minutes for the flavors to marry. Serve with your favorite rice, chopped cilantro, and flatbread.
Stove Top Instructions
Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
Prepare all the veggies as the recipe comes together fast.
In a ceramic/enamel lined Dutch oven or similarly large stock pot, add the minced onion, carrot and serrano pepper, sauté for 3 to 5 minutes until the onion, carrot, and pepper start to soften. Add a tablespoon of water if they start to stick to prevent them from burning. Then add the garlic, ginger, and Spice/Herb mix, sauté for one minute. Then add the cauliflower florets and cubed potatoes and sauté for one minute constantly stirring to coat the potatoes and cauliflower in the seasoning.
Then add all the remaining ingredients except for the lite coconut milk and peas. Cover the pot and simmer (low boil) for 20 to 30 minutes until the cauliflower and potatoes are tender.
Once the potatoes and cauliflower are tender, remove the lid, add in the lite coconut milk and peas. Stir well to combine. Taste test the flavors and add any additional seasoning at this time and cook for a few minutes to allow the flavors to marry. Serve with your favorite rice, chopped cilantro, and flatbread.
