Creamy Coconut Spiced Curry
This Spiced Potato and Cauliflower Curry combines tender potatoes and cauliflower florets in a luxurious, coconut-infused sauce. Aromatic spices like turmeric and cumin meld together to bring warmth and depth to this comforting dish. Perfect over rice or with naan, each bite transports you to a world of rich flavors and enticing aromas. Ideal for a cozy dinner or a satisfying meal prep option!
ingredients
- 2 cups cauliflower florets
- 2 cups diced potatoes
- 1 can (13.5 oz) coconut milk
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons turmeric powder
- 2 teaspoons cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 2 tablespoons vegetable oil
- 1 tablespoon lemon juice
- Salt, to taste
- Fresh cilantro, for garnish
steps
- 1.
Heat the vegetable oil in a large pot over medium heat. Add the cumin seeds and sauté for about 1 minute until fragrant.
- 2.
Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes.
- 3.
Sprinkle in the turmeric, coriander powder, and garam masala, stirring well to toast the spices for another minute.
- 4.
Add the diced potatoes and cauliflower florets to the pot, stirring to coat them in the spice mixture.
- 5.
Pour in the coconut milk and bring the mixture to a gentle simmer. Season with salt to taste.
- 6.
Cover and cook for 15-20 minutes, or until the potatoes and cauliflower are tender, stirring occasionally.
- 7.
Remove from heat and stir in the lemon juice. Adjust seasoning if necessary.
- 8.
Serve hot, garnished with fresh cilantro. Enjoy with rice or naan!
