This curry is a super easy and delicious meal if you've got a well stocked spice cabinet! The main ingredients in this curry are cauliflower and potatoes, but you can easily add some meat or additional veggies if you'd like!
I suppose this recipe is more of a course in wingin' it instead of set rules. I normally make up this recipe as I go along, but tried to measure things out for once.
And best of all, you can be eating in an hour!
Step 1: Ingredients:
- one small cauliflower
- one onion
- 2-4 potatoes (you want the amount of potatoes to be equal to the amount of cauliflower)
- two small tomatoes
- 3-4 cloves garlic
- handful of cilantro
- about 2 inches of ginger
- 1 tablespoon curry powder of choice
- 1/2 teaspoon cumin
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon turmeric
- 1/2 teaspoon coriander
- 1/2 teaspoon chili powder
- salt to taste
- 1/2 cups water or veggie/chicken stock if you're feeling fancy
- jalapeno or other spicy pepper, if you like.
And note that the spices are just good base amounts for the recipe - you can add even more if you like! More cumin seeds and chili powder always make a good curry.
You're also gonna need a big pot to cook this in. The flatter it can all get, the better it will cook.
Step 2: Prep the Veggies!
Remove the stem from the cauliflower and chop it into smaller pieces, chop up the potatoes and dice the onions and tomatoes.
Mince the garlic and ginger, and chop the jalapeno or other pepper as finely as you like if you're using it.
Get a large pan with about a tablespoon of oil in it heating up over medium heat.
Step 3: Sauteing!
Once the oil is hot, dump in the onions and hot pepper and cook until softened. Then add in the garlic and ginger and cook until fragrant. At this point, add all of your spices along with a good pinch of salt. Stir this around until everything is nice and coated.
Step 4: Simmering!
Add the potatoes, cauliflower and tomato to the pot and stir everything together. You want everything to get pretty orange at this point.
Once everything is coated in oil and spices, add 1 1/2 cups water or stock and stir again. (Note that if you added meat or additional veggies, you will need more liquid! I like the liquid level to be about 1/2 inch below the veggies) Now cover the pan, drop it down to a simmer, and let cook for 15 minutes.
Once the fifteen minutes is up, check for seasonings! I'll normally add a little more curry powder at this point, maybe a little more salt. It is good to ease into both things. :D
If it's not spicy enough, add more chili powder or cayenne. If you'd like a little more acid, put in extra coriander - it's very citrusy and nice. Taste too sweet for you? Add a little turmeric.
Once everything tastes right to you, cover the pot and simmer for an additional 15 minutes minimum! If you have longer to simmer it, it'll be thicker and taste a little stronger. It's up to you. :)
Step 5: Serve!
Once it's cooked long enough for you, take it off the heat and chop up about a handful of cilantro and mix that in. :)
It's super yummy with pickled red onions or spicy onion chutney or relish. Anything with a little vinegar or acid is a great friend of this curry, even hot sauces!
Also good with naan or over a bowl of rice. Or just by itself!
And any leftovers you have will taste even better.