Cauliflower and Potato Curry

Name: Cauliflower and Potato Curry
Prep time: 10 min
Cook time: 34 min
Total time: 44 min
Yield: 2 servings
Ingredients: 1 tablespoon olive oil; 3 shallots; 2 garlic clove; 600 g cauliflower; 350 g potato; 45 g fresh ginger; 3 tablespoon curry powder; 1 teaspoon chilli powder; 400 g chopped tomatoes; 1 Vegetable stock pot; 250 ml boiling water; 200 ml coconut milk; 100 g mango chutney; fresh coriander (cilantro)

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Prep Time
10 mins
Cook Time
10 mins
Total Time
44 mins
Servings
2 servings
Calories
662 kcal

Cauliflower and Potato Curry

Leo Hart

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This Cauliflower and Potato Curry (also known as Aloo Gobi) is a delicious and filling budget friendly vegan curry.

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Ingredients

Servings

1 tablespoon olive oil
3 shallots peeled and diced
2 garlic clove crushed
600 g cauliflower cut into florets
350 g potato peeled and cut into 2cm chunks
45 g fresh ginger grated
3 tablespoon curry powder
1 teaspoon chilli powder
400 g chopped tomatoes canned
1 Vegetable stock pot
250 ml boiling water
200 ml coconut milk
100 g mango chutney
fresh coriander (cilantro) to serve

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Instructions

Heat 1 tablespoon Olive oil in a large pan. Add 3 Shallots, 2 Garlic clove and 45 g Fresh ginger. Cook on a very low heat for 5 minutes or until softened.
Add 3 tablespoon Curry powder and 1 teaspoon Chilli powder. Stir and cook for a further minute.
Add 400 g Chopped tomatoes, 350 g Potato, 600 g Cauliflower250 ml Boiling water and 1 Vegetable stock pot. Mix well and cover with a lid. Cook on a low heat for 25 minutes.
Stir in 200 ml Coconut milk and 100 g Mango chutney. Cook for a further 3 minutes.
Serve topped with Fresh coriander (cilantro).

Notes

Make sure not to overcook the cauliflower, so that it doesn't go too soggy.
You can adjust the spice levels to suit your own tastes. Making it spicier or more mild.
You could swap the individual spices for curry powder, or you could use some curry paste instead.
Try to use the best quality canned tomatoes that you can get, as you will really taste the difference. Cheap ones tend to be really watery.
Add a little bit of creaminess to this cauliflower and potato curry with a splash of coconut milk.
If you want to speed up the cooking time of this curry, then you could par-boil the potato. The softening of the potato in the tomato sauce is where most of the cooking time comes from. You could even use a can of new potatoes.

Nutrition Information

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Serving 1portion Calories 662kcal (33%) Carbohydrates 98g (33%) Protein 16g (32%) Fat 29g (45%) Saturated Fat 21g (105%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Sodium 866mg (36%) Potassium 2660mg (76%) Fiber 18g (72%) Sugar 40g (80%) Vitamin A 630IU (13%) Vitamin C 209mg (232%) Calcium 251mg (25%) Iron 12mg (67%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 662 kcal

% Daily Value*

Serving	1portion
Calories	662kcal	33%
Carbohydrates	98g	33%
Protein	16g	32%
Fat	29g	45%
Saturated Fat	21g	105%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	7g	35%
Sodium	866mg	36%
Potassium	2660mg	57%
Fiber	18g	72%
Sugar	40g	80%
Vitamin A	630IU	13%
Vitamin C	209mg	232%
Calcium	251mg	25%
Iron	12mg	67%