Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, potato, cauliflower and pea curry - vegan. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
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Potato, cauliflower and pea curry - vegan is one of the most favored of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Potato, cauliflower and pea curry - vegan is something which I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can cook potato, cauliflower and pea curry - vegan using 15 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Potato, cauliflower and pea curry - vegan:
- Make ready olive oil
- Prepare cumin seeds
- Make ready potatoes, peeled and cut into small chunks
- Take cauliflower, cut into small florets
- Make ready small onion, peeled and chopped
- Get garlic cloves, peeled and crushed
- Get chunk ginger, peeled and grated
- Make ready ground coriander
- Make ready sprinkle of chilli flakes
- Take ground turmeric
- Prepare water
- Prepare peas, frozen or fresh
- Prepare garam masala
- Take Juice of 1/2 lime
- Make ready coriander leaves, chopped
This cauliflower, potato, and chickpea curry is an adaptation from one of my favorite, relatively new-ish cookbooks, River Cottage Veg by Hugh Fearnley-Whittingstall. If you're looking for vegetarian recipe inspiration, I highly encourage you to check out this cookbook! Heat ghee in pressure cooker over medium heat. Add potatoes, cauliflower, sugar, and ½ cup water.
Steps to make Potato, cauliflower and pea curry - vegan:
- Heat the oil on a medium heat. Add the cumin seeds. When they start to pop, add the potatoes and sauté until golden.
- Take the potato out and set to one side. Repeat the process with the cauliflower. Then scoop the cauliflower out and set to one side. Add more oil of you need.
- Turn down the heat. Add the onion and cook until soft.
- Add the garlic and ginger. Cook for a couple of mins.
- Add the ground coriander, chilli and turmeric and cook for a few mins.
- Add the potatoes and then the cauliflower back into the pan. Add the water and cover. Cook for about 15 mins til the veg are starting to become tender. Keep an eye on it - stir every once in a while and add more water if it starts to stick.
- Stir in the peas and garam masala. Add more water if it’s drying out. Cook for another 5 - 10 couple of mins more til the peas are tender.
- Then add the lime juice and chopped coriander and stir through. Enjoy 😋
Aloo gobi is an irresistible Punjabi cauliflower and potato curry. It's easy to prepare and it makes a fabulous vegan main, a go to side dish or part of a greater curry feast. Serve with rice or flatbreads and maybe some yoghurt. When cauliflowers are in season, we eat this cauliflower potato curry a lot. This curry is a marriage between a simple curry base and aloo gobi.
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