Potato Cauliflower Curry

Potato Cauliflower Curry

Main course

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Cook Time

35 min

Servings

6

Difficulty

Easy

Prep Time

35 min

This Thermomix® recipe for Potato Cauliflower Curry is ready in 35 min and yields 6 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This potato cauliflower curry is a real comfort food dish that is super easy to make in the Thermomix®! The new potatoes give the curry a nice, slightly sweet note and the cauliflower provides a pleasant texture. Together with onions, garlic and the diced tomatoes, a wonderfully aromatic base is created. The curry is nice and creamy, but still filling thanks to the potatoes and cauliflower. Turmeric gives it a bright yellow color and a slightly earthy taste. The peas add a fresh, green note. I love to garnish the curry with fresh parsley or coriander. Fluffy basmati rice, which is also very easy to prepare in the Thermomix®, goes perfectly with it. The dish is ideal for vegetarians and vegans (if you replace ghee with oil) and tastes great to the whole family! A quick, tasty and healthy meal for every day.

Ingredients (17 ingredients)

  • 300 g Basmati rice
  • 600 g hot water
  • 1 tsp Salt
  • 1 tbsp Ghee (e.g. Butaris) or oil
  • 700 g Potatoes (e.g. new potatoes)
  • 600 g Frozen cauliflower
  • 2 piece Onions
  • 2 piece Garlic cloves
  • 20 g Oil
  • 120 g Frozen peas
  • 2 tbsp Chopped parsley or coriander
  • 1 can Diced tomatoes (à 400 g)
  • 250 g Water
  • 1 tsp Salt
  • 0.5 tsp Turmeric
  • 0.5 tsp Cumin
  • Chili sauce

Preparation (7 steps)

1

Cook rice

Thermomix® Setting
15 min/212°F/Speed 1 212°F

Add 300 g basmati rice, 600 g hot water and 1 tsp salt to the mixing bowl and add 1 tbsp ghee (e.g. Butaris) or oil. Insert the steamer basket and spread the rice in it. Cook for 15 min./100°C/speed 1 with the measuring cup in place.

15 min
2

Prepare potatoes

Wash and scrub 700 g potatoes (e.g. new potatoes), cut into bite-sized pieces and place in the simmering basket.

3

Prepare cauliflower

Place 600 g frozen cauliflower in a sieve and pour hot water over it. Then spread in the Varoma container and on the insert (leave the cooking slits free).

4

Chop onions and garlic

Thermomix® Setting
5 sec/Speed 5

Peel 2 onions and 2 garlic cloves and place in the mixing bowl. Chop for 5 sec./speed 5.

5 sec
5

Sauté onions and garlic

Thermomix® Setting
2,5 min/Varoma/Speed 1 Varoma

Add 20 g oil and use the spatula to scrape down the residue. Sauté for 2.5 min./Varoma/speed 1.

2,5 min
6

Cook curry

Thermomix® Setting
20 min/Varoma/Speed 1 Varoma

Add 1 can of diced tomatoes (à 400 g), 250 g water, 1 tsp salt, ½ tsp turmeric and ½ tsp cumin. Insert steamer basket with potatoes. Close the lid, place the Varoma container with cauliflower on top and cook for 20 min./Varoma/speed 1.

20 min
7

Finish curry

Thermomix® Setting
2 min/194°F/Speed 1 194°F

Remove Varoma container, remove simmering basket. Close the lid, purée for 10 sec./speed 8. Add 120 g frozen peas and cook for 2 min./90°C/speed 1. Mix cauliflower, potatoes and sauce, mix in 2 tbsp chopped parsley or coriander, season with some chili sauce and the spices and serve with the rice.

2 min

Finished cooking? Great! 🎉

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About this recipe

For me, this potato cauliflower curry is more than just a recipe; it is a reminder of my travels through India, where I got to know the diversity and depth of Indian cuisine. Of course, this recipe is a simplified, Thermomix®-friendly version, but it captures the essence of the flavors that inspired me so much back then. I have adapted it over the years until it has become perfect for everyday use. The list of ingredients may seem long at first glance, but each component plays an important role. The new potatoes, with their slightly sweet note, form the foundation of the curry and give it a pleasant texture. The cauliflower, which is gently cooked in the Varoma, retains its bite and provides valuable nutrients. Onions and garlic are the aromatic base that should not be missing in any good curry. The diced tomatoes provide acidity and sweetness, while turmeric and cumin contribute the typical curry flavors. The peas bring a fresh, green note and some sweetness into play. When preparing it in the Thermomix®, it is important to maintain the order. Start with the rice so that it is ready in time. While the rice is cooking, you can prepare the potatoes and place the cauliflower in the Varoma. Make sure not to cut the potatoes too small, otherwise they may become too soft. When sautéing the onions and garlic, it is important to choose the Varoma setting so that they do not burn. After puréeing the sauce, you can add the peas and cook briefly until they are done. The curry can be varied wonderfully. For a vegan version, simply replace the ghee with vegetable oil. If you like it spicier, you can add more chili sauce or a fresh chili. Instead of cumin, you can also use Garam Masala. Other vegetables such as broccoli, carrots or spinach also go very well in this curry. It is best to serve the curry with fluffy basmati rice. A dollop of yogurt or a squeeze of lime juice round off the dish. Fresh herbs such as parsley or coriander should of course not be missing. If you like, you can also serve naan bread or papadams with it. The curry can be prepared well in advance and stored in the refrigerator. It tastes even better when it has been left to stand for a day. You can also freeze it in portions. To warm up, simply heat in a pot or in the microwave.

Created by

Steffi

Steffi

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Tags

#Vegetarian #Curry #Vegetables #Hearty #Wundermix WunderSlicer V2

Source

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