July 21, 2014

cauliflower and potato curry with coconut rice

 This dish is delicious and so simple!  You could serve it with chicken or lamb if you prefer a meat.  I also chose a garlic nan bread to serve on the side.  Yum!!!

Servings 6
Total Time 50 minutes


for curry
  • 1/2 cup olive oil
  • 1 teaspoon cumin
  • 2 medium onion, chopped
  • 3 inches of fresh ginger, chopped
  • 1-2 green chilies, depending on your level of desired spice, seeded and thinly sliced
  • 2 heads of cauliflower, cut into small florets
  • 2 pounds potatoes, cut into small cubes
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1/2 teaspoon sea salt (or kosher)
  • fresh cilantro, chopped

for coconut rice
  • 2 cups basmati or jasmine rice, rinsed well
  • 1 can coconut milk
  • 1 1/4 cups water
  • 1 teaspoon sea salt (or kosher)
  • 1 scallion, thinly sliced


for curry

In a large skillet, or dutch oven, with a tight fitting lid heat oil over medium high heat.  Add the cumin, onion, ginger, chili, and cook for 4-5 minutes until the onion begins to soften.

Stir in the cauliflower and potato, followed by the coriander, garam masala, and salt to taste.  You may add 1/2 teaspoon of turmeric for a golden-colored dish.  Continue cooking for 30 seconds.  Reduce heat to medium, cover the pan, and stirring occasionally cook for an additional 30 minutes or until the potato and cauliflower are tender.  If they start to stick add a few splashes of water.  While this is cooking start the rice.

for coconut rice

Bring all ingredients to a boil in a large pot.  Reduce heat to low, cover, and cook for 15-20 minutes until the rice is tender.  Fluff and stir in scallions.

Serve rice topped with curry and enjoy!!!

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