Potato and Cauliflower Curry

    55 minutes

    A spice paste made with fennel seeds is the secret to this delicious vegetarian curry. It is quite spicy and creamy from coconut milk.

    5 people made this

    Serves: 4 

    • 3 tablespoons vegetable oil
    • 2 onions, diced
    • 1 green chilli, slit
    • 100g carrots, sliced
    • 1/2 teaspoon chilli powder
    • 1/2 teaspoon coriander
    • 1/2 teaspoon turmeric
    • salt, to taste
    • 100g potatoes, peeled and cubed
    • 100g cauliflower, cut into florets
    • 100g green beans, sliced
    • 1/2 cup coconut milk
    • Spice paste
    • 2 cloves garlic
    • 2cm fresh ginger, diced
    • 1 green chilli, diced
    • 1/2 teaspoon fennel seeds
    • 100g tomatoes, diced

    Preparation:25min  ›  Cook:30min  ›  Ready in:55min 

    1. Make the spice paste by combining all the ingredients in a food processor.
    2. Heat the oil in a large pan and add the onions and green chilli and cook until onions are soft. Add carrots, chilli powder, coriander, turmeric and salt to taste. Add the potatoes. Cover and cook 10 minutes on low.
    3. Add the cauliflower, green beans and spice paste and mix well. Cover and cook another 15 minutes. Stir in the coconut milk and serve hot.

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