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Cauliflower and potato curry

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Ingredients for 2 servings:

  • 1 cauliflower
  • 6 thick potatoes, waxy
  • 2 tbsp, heaped curry paste (Massaman)
  • 1 can coconut milk, approx. 400 ml

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Peel the potatoes, cut into bite-sized pieces, and boil in salted water for about 20-30 minutes. Trim the cauliflower, trim the florets, and, depending on how tender you prefer it, either steam it or boil it in water. Heat the coconut milk in a large pan, stir in the Massaman curry paste, and heat over medium heat. Drain the potatoes and cauliflower and gently stir into the curry sauce. Note: The specified amount makes 2 generous or 3 medium servings. If you need more, basmati rice also works well.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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