Cauliflower & Potato Curry



Cauliflower & Potato Curry


I had my Niece staying with me at the weekend, and she definitely  gets her appetite from her Aunty Kimmy! I decided to make a mild curry for her and she really loved it! She's only 18 months old but already has a great palette for such a small child.

This dish involved a little prepping but once the ingredients are ready you can leave it to simmer and get on with other things; in my case, watching the same scene of the little one's favourite musical some 50 times in a row...another family trait she has inherited!

This is a mild curry, cooked with a toddler in mind, for a 'proper' curry kick, add in 1-2 green chilis. 

Total Time - 1hour 30 minutes // Serves 4 


Original Post - Instagram @life_by_ms_lewis




 Ingredients
- 1 kg King Edward potatoes
- 1/2  cauliflower head
- 2 White onions
- 3 medium tomatoes
- 1/2 teaspoon cinnamon 
- 3 cloves garlic chopped or minced
- 1 teaspoon of: garamasala, turmeric, fennel seeds, mild yellow curry powder
- 1 Carton coconut cream
- 1 red pepper 
- Coconut Oil
- 2 cups of filtered water




Main Ingredients during cooking (steamy baby!)



Method
- Peel the potato and place in a saucepan of boiling water and prepare the rest of the ingredients while the potato cooks
- Preheat the oven on a medium heat setting
- In a frying pan, heat the coconut oil and add the spices on a low heat to simmer
- Whilst the spices start to heat add in the garlic and onions, coating the onions in he spices
-Tear the cauliflower into chunks and place into the oven on a baking try colour on a low heat(no oil required!)
- Check the potatoes, when they are almost cooked through drain them and add them into the pan and coat them in the spices
- Add in a teaspoon of coconut oil and fry the ingredients off (at this point, you may want to open a window and pop your extractor fan on!)
- Add in a drizzle of water until there is a thin sauce in the pan, mix the ingredients and turn down the heat to a simmer
- Add the coconut cream in small doses, alternating with the water so there is a creamy but not too wet of a consistency
- Remove the cauliflower from the oven when it has began looking brown and add this into the pan.
- Put a lid or a large plate on top of the pan and turn the heat right down onto the lowest setting.
- the longer you leave it, the better it will taste, but the cauliflower will eventually disintegrate - which is actually nice as it thickens the sauce but keep an eye on it if you want larger chunks of cauliflower 
- Taste the curry, add in salt and pepper to your taste 


Serving Suggestions
- I served this curry red rice, but basmati is a good choice, but not as good for you!
- I always have my curry with a salad which has to include tomatoes and raw onions, but it works with just about anything
- This dish also makes a great alternative potato salad, served cold - excellent for the BBQ season!

Do let me know what you think, and don't forget to upload your version to Intstagram and tag me @life_by_ms_lewis

Have a great week,
Kim