How to cook curry potato and cauliflower

Cook Curry Potato and Cauliflower

34
STEPS
INGREDIENTS

Heat the vegetable oil in a large skillet over medium heat. Stir in the onion, garlic, and cumin seeds. Cook and stir until the onion has turned golden brown; about 3 minutes.

Heat the vegetable oil in a large skillet over medium heat. Stir in the onion, garlic, and cumin seeds. Cook and stir until the onion has turned golden brown; about 3 minutes.

Stir in the diced tomato, cayenne pepper, salt, turmeric, and coriander.

Stir in the diced tomato, cayenne pepper, salt, turmeric, and coriander.

Continue cooking 2 more minutes, then stir in the cauliflower, and reduce heat to medium-low.

Continue cooking 2 more minutes, then stir in the cauliflower, and reduce heat to medium-low.

Add chilies and add a splash of water or wine vinegar to make sure the cauliflower steams properly.

Add chilies and add a splash of water or wine vinegar to make sure the cauliflower steams properly.

You can also Add the kidney beans; cook and stir until heated through. But I decided not to add this time because i realized I can't finish all the cauliflower.

Cook until the cauliflower is tender, about 10 minutes, stirring occasionally. Sprinkle with lemon juice and garam masala to serve.

  • 1.0 Granted cauliflower
  • 1/2 Onion, diced
  • 2.0 Cloves of garlic
  • 1.0tsp Cumin
  • 5.0 Sugar plum tomatoes
  • 1/2tsp Cayenne pepper
  • 1.0tsp Salt, or to taste
  • 1.0tsp Ground dried turmeric
  • 2.0tsp Ground coriander seed
  • 2.0Tbsp Masala
  • 1.0c Kidney beans, drained and rinsed
  • 1.0 Large piece of ginger, grated
  • 2.0 Small green chilies
  • Squeeze lemon juice
Los angeles, CA
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