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INDIAN POTATO CURRY WITH TOMATOES AND CAULIFLOWER
INDIAN POTATO CURRY WITH TOMATOES AND CAULIFLOWER
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INDIAN POTATO CURRY WITH TOMATOES AND CAULIFLOWER

Step 1/5


  • 400 g potatoes
  • 750 g cauliflower
  • 2 onions
  • 2–3 cloves garlic
  • 30 g ginger root (approx. 4 cm)

Wash the potatoes and cut into 1 cm cubes without peeling. Wash the cauliflower and divide into small florets. Peel the onions, garlic and ginger. Dice the onions. Chop the garlic. Finely grate the ginger.

Step 2/5


  • 4 tbsp. sunflower oil

Add three tablespoons of sunflower oil to the AutoCook pan. Set the fry program, select medium, set 160°C with the temperature selector and press Start. Add the potato cubes and fry while stirring until the signal sounds. Remove and set to the side.

Step 3/5


  • 1 tbsp. curry powder (such as garam masala)
  • 1 tsp. turmeric

Add the remaining oil to the AutoCook pan. Set the stew program, select medium and press Start for Phase 1. Add the cauliflower and fry while stirring. After five minutes, add the onions, garlic and ginger and fry. After nine minutes, add the curry powder and turmeric and fry until the signal sounds.

Step 4/5


  • 400 ml passata
  • 200 g Greek yoghurt

Stir in the passata and yoghurt. Close the lid. Press Start for Phase 2.

Step 5/5


  • 1 bunch coriander
  • salt

In the meantime, wash the coriander, pull the leaves from the stems and chop. As soon as the signal sounds, open the lid. Add the potatoes to the curry, season with salt to taste and serve sprinkled with coriander.

Information

4 servings

Yoghurt sauces are very tasty, but unfortunately, yoghurt can’t withstand heat: When heated, it always looks a bit runny. To avoid this you can also replace the yoghurt in this recipe with a combination of crème fraîche and water.


Level


Caloric value per serving/piece

360kcal (1507 kJ)


Protein per serving/piece

15g


Carbohydrate per serving/piece

35g


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