Cauliflower and Potato Curry Sauté

The cauliflower and potato curry sauté is a delightful vegetarian dish that combines a medley of vegetables with aromatic spices for a flavorful and satisfying meal. The dish features tender potatoes, crisp cauliflower florets, and sweet green peas simmered in a savory curry sauce, offering a perfect balance of textures and flavors. The creamy blend of curry powder, vegetable broth, and cream creates a luscious and rich sauce that complements the vegetables beautifully. This dish is great as a main course for a vegetarian meal, or it can be served as a side dish to accompany other culinary delights. Quick and easy to prepare, this curry sauté is ideal for busy weeknight dinners but sophisticated enough for entertaining guests. The aroma of sautéed onions and garlic gives the dish depth, while the curry powder provides a warm and spicy note. Not only is it packed with flavor, but it is also nutritious and wholesome. Whether you're a seasoned cook or a kitchen novice, this recipe is easy to follow and produces consistently delicious results. Take a culinary journey with this vibrant and delightful dish that showcases the versatility and richness of vegetarian cuisine.

Ingredients

Main Ingredients

• 1 small cauliflower (approximately 700 g)
• 500 g potatoes
• 150 g green peas
• 100 g cream
• 1 small onion

Spices and Sauces

• 2 tablespoons sunflower oil
• 2 cloves garlic
• 1 tablespoon curry powder (for a stronger flavor, use 2 tablespoons)
• 1/2 liter vegetable broth
• 2 teaspoons cornstarch
• Salt
• Pepper

Preparation Time

25 minutes (includes both preparation and cooking time)

Step-by-Step Instruction

1. Begin by preparing the vegetables. Break the cauliflower into small florets about the size of a golf ball.
2. Peel and rinse the potatoes. Cut them into bite-sized pieces, roughly 2 cm cubes.
3. Peel the onion and finely chop it into small pieces.
4. Heat the sunflower oil in a large pan over medium heat. Add the chopped onions and sauté them until they are translucent.
5. Mince the garlic cloves and add them to the pan with the onions. Stir well to combine the flavors.
6. Add the cauliflower florets and potato cubes to the pan. Toss them in the oil and onions until well-coated.
7. Sprinkle the curry powder over the vegetables, and continue to sauté for a few minutes to enhance the flavors.
8. Pour in the vegetable broth, ensuring the vegetables are partially submerged in the liquid.
9. Cover the pan and let the vegetables simmer on low heat for 10-12 minutes, allowing the potatoes to soften.
10. Add the green peas to the pan, giving everything a good stir. Cook for an additional 3 minutes.
11. In a small bowl, mix the cornstarch with the cream to form a smooth paste.
12. Gradually add the cream mixture to the pan, stirring constantly to combine it with the broth.
13. As the sauce thickens, taste and adjust the seasoning with salt and pepper as needed.
14. Cook for another 2 minutes to ensure the sauce is evenly coated over the vegetables.
15. Make sure the potatoes are tender by piercing them with a fork. They should be soft but not mushy.
16. The cauliflower should still have some crunch, and the peas should be bright green and tender.
17. Once the desired texture is reached, remove the pan from the heat.
18. Let the curry sauté rest for a minute before serving to allow the flavors to meld.
19. Serve the curry hot, garnished with fresh herbs like cilantro if desired.
20. Enjoy your meal!

Tips

• For extra flavor, try adding a bay leaf or a pinch of red pepper flakes during the cooking process.
• Substitute the cream with coconut milk for a dairy-free version.
• Use freshly ground black pepper for a more intense flavor.

Nutritions

• Calories: 310 per serving
• Protein: 7 g
• Fats: 11 g
• Carbohydrates: 42 g

Variations

• Add chickpeas or lentils for more protein.
• Swap the potatoes with sweet potatoes for a sweeter note.
• Incorporate seasonal vegetables, such as zucchini or bell peppers, for additional variety.

Serving Suggestions

• Serve over a bed of fluffy basmati rice or with warm naan bread.
• Pair with a refreshing yogurt-based salad to balance the flavors.
• Garnish with freshly chopped cilantro or parsley for a burst of color.

Best Places

• Café Gratitude - Offers a range of organic and plant-based dishes that complement the essence of the curry sauté. Location: 639 Larchmont Blvd, Los Angeles, USA.
• Dishoom - Celebrates Indian cuisine with a focus on traditional and flavorful meals. Location: 22 Kingly St, Soho, London, UK.
• VeganBurg - Known for delicious vegan burgers and sides that align with the philosophy of fresh, hearty meals. Location: 44 Jalan Eunos, Singapore.
• Vedge - A creative and unique restaurant that highlights vegetable-forward dishes. Location: 1221 Locust St, Philadelphia, USA.
• YamChops - A delightful vegetarian butcher shop that offers diverse and flavorful dishes. Location: 705 College St, Toronto, Canada.
• Crossroads Kitchen - Offers Mediterranean-inspired vegan dishes crafted with elegance. Location: 8284 Melrose Ave, Los Angeles, USA.
• Sanchon - Pioneering Korean vegetarian dining with traditional flavors. Location: 30-13, Insadong-gil, Seoul, South Korea.
• Gokul - Specializes in Indian vegetarian cuisine, rich in spices and flavors. Location: 20 Upper Circular Rd, Singapore.
• Pllek - Known for its eclectic and sustainable menu with plenty of vegetarian options. Location: Tt. Neveritaweg 59, Amsterdam, Netherlands.
• Dirt Candy - A playful and inventive approach to vegetable-based cuisine. Location: 86 Allen St, New York, USA.