Potato and cauliflower curry

Step 1/4

• 400 g potatoes
• 600 g cauliflower
• 1 onion
• 1 clove garlic
• 1 tsp ginger
• 3 tomatoes

• peeler
• knife
• cutting board

Peel potatoes and cut into bite-sized pieces. Divide cauliflower into bite-sized florets. Halve and slice onion into fine rings. Finely chop garlic and ginger. Cut tomatoes into approx. 1 cm/0.4 in cubes.

Step 2/4

• 1 tbsp vegetable oil

• pot (large)
• cooking spoon

Heat half of the oil in a large pot or deep frying pan over medium heat. Add cauliflower florets and fry for approx. 2–3 min. Then add the potatoes. Fry over medium heat for approx. 7–8 min., until potatoes and cauliflower start browning. Remove from pan and set aside.

Step 3/4

• 1 tbsp vegetable oil
• 2 tsp Kitchen Stories Curry Power seasoning
• 200 ml water

• Curry Power seasoning

Heat the remaining oil in the pot. Add onions and sauté for approx. 8 min. until translucent. Add the CURRY POWER seasoning, stir well, and sauté for another 1–2 min. Add ginger and garlic and sauté for approx. 2 min. Stir in tomatoes and water and cook while covered for approx. 8 min. or until the tomatoes have disintegrated completely.

Step 4/4

• 10 g cilantro
• salt
• pepper
• rice (cooked, for serving)

Then add potatoes and cauliflower, mix, and season with salt and pepper. Cover and cook over medium-low heat for approx. 14–16 min. or until the potatoes and cauliflower are soft. Add some water if the curry is too dry. Only add enough at a time to cook the vegetables. In the meantime, chop cilantro. Arrange the finished curry on deep plates, sprinkle with cilantro, and serve with cooked rice or naan, if desired.

Enjoy your meal!