John Myers
Contents
show
Cauliflower Curry with Potato and Carrot Hash Browns
The perfect cauliflower curry with potato and carrot hash browns recipe with a picture and simple step-by-step instructions.
Cauliflower Curry
- 1 Small cauliflower
- 1 Onion
- 1 Small piece of Hokkaido and / or
- 1 Carrot
- 0,5 Cup Peas frozen
- 2 Toes Garlic
- Chilli, salt, pepper, curry
- Whipped cream or soy cream
Hash browns
- 6 Potatoes
- 2 Carrots
- 2 tbsp Potato flour
- Salt
- The curry and the rösti should be prepared parallel to each other, then both will be ready at the same time.
- Divide the cauliflower into small florets, dice the onion and garlic, cut the Hokkaido into small pieces (I made small circles with an apple cutter, but it’s completely unnecessary: D).
- Slice the potatoes and carrots for the hash browns into small sticks. Add the potato flour, salt and a little pepper and mix everything well.
- Sweat the onion and garlic in a little butter or oil, add the curry. Then add the pumpkin and carrot and sauté a little, add the cauliflower, salt and pepper, add a little chopped chilli and deglaze with a little water, put the lid on and cook the vegetables al dente.
- Heat a large pan with oil. Put the potato mixture in small portions in the pan and press down a little, fry until golden brown and turn (not too early, otherwise the rösti will fall apart !!) Gradually finish the rösti and keep warm (preferably also in an open pan with a small amount Heat, then they stay nice and crispy)
- Add the frozen peas to the curry and let them warm up. Add a little cream, season again to taste.
- Arrange the curry with the hash browns on the preheated plates, sprinkle some parsley over them. Finished!
- Variants: apple sauce goes very well with the rösti, rice with cauliflower curry …
Facebook Comments