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🍽️ Creamy Curry with Potatoes and Cauliflower

322 kcal · 30 min · 4 servings

Ingredients

• 2 onions
• 2 garlic cloves
• 450 g firm-boiling potatoes
• 450 g cauliflower
• 1 green chili pepper
• 1 tbsp olive oil
• 1 tsp mustard seeds
• 1 tsp cumin
• 2 tsp Madras curry powder
• salt
• pepper
• 250 ml classic vegetable broth
• 200 ml coconut milk (9 % fat)
• 0.5 lemon
• 4 sprigs cilantro

Instructions

1. 1. Peel the onions and the garlic.
2. 2. Finely chop the onions and the garlic.
3. 3. Peel the potatoes and rinse them.
4. 4. Cut the potatoes into approx. 3 cm cubes.
5. 5. Wash the cauliflower.
6. 6. Separate the cauliflower into small florets.
7. 7. Wash the chili pepper.
8. 8. Halve the chili pepper lengthwise.
9. 9. Remove the seeds from the chili pepper.
10. 10. Finely chop the chili pepper.
11. 11. Heat the oil in a pot.
12. 12. Sauté the onions and garlic over low heat for 2–3 minutes until light brown.
13. 13. Add the potato cubes and cauliflower to the pot.
14. 14. Fry the vegetables briefly, turning them gently.
15. 15. Add the chili pepper, mustard seeds, cumin, and curry powder.
16. 16. Sauté the spices briefly.
17. 17. Season the curry with salt and pepper.
18. 18. Pour the broth and coconut milk into the pot.
19. 19. Bring the curry to a boil.
20. 20. Reduce the heat and cover the pot.
21. 21. Let the curry simmer for approx. 15 minutes over low heat.
22. 22. Halve the lemon.
23. 23. Squeeze the juice from the lemon.
24. 24. Wash the coriander.
25. 25. Shake the coriander dry.
26. 26. Pluck the coriander leaves.
27. 27. Roughly chop the coriander leaves.
28. 28. Add 1 tbsp of lemon juice to the curry.
29. 29. Adjust the seasoning of the curry with salt and pepper.
30. 30. Sprinkle the chopped coriander over the curry.
31. 31. Serve the curry immediately.

Nutrition per serving

• kcal: 322
• Protein: 11 g · Fett/Fat: 14 g · Carbs: 35 g