Cauliflower and Potato Curry
 
 
Makes 4-6 servings
Ingredients
  • 1½ pounds russet potatoes, peeled and cut into 1½" pieces
  • ¼ cup avocado oil
  • ½ medium onion, diced
  • 2 garlic cloves, minced
  • 1 tablespoon ground coriander
  • 1½ teaspoons ground cumin
  • ½ teaspoon ground turmeric
  • ¼ teaspoon dried chili flakes
  • 1 head cauliflower, cut into small florets
  • 1 cup fire roasted crushed tomatoes
  • ½ cup chopped fresh cilantro, divided
  • ½ cup water
  • 1 teaspoon sea salt, plus more, to taste
  • 1 cup frozen peas
  • 3 tablespoons shredded unsweetened coconut
Instructions
  1. Bring a large pot of water to a boil. Add potatoes, cover and cook over medium-high heat until just tender, about 5 minutes. Drain and set aside.
  2. In a medium sauce pan, heat avocado oil over medium heat. Add onion and cook, stirring occasionally, until tender, about 5 minutes. Add garlic and cook for 1 minute. Add coriander, cumin, turmeric and chili flakes and cook, stirring constantly, for 1 minute.
  3. Add cauliflower and prepared potatoes and cook, stirring occasionally, for 5 minutes.
  4. Add tomatoes, ¼ cup cilantro, water and salt and bring to a boil. Reduce heat to low, cover and simmer until vegetables are tender, about 15 minutes.
  5. Add peas, coconut and remaining cilantro and cook until heated through, 1-2 minutes. Season with additional salt to taste.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/cauliflower-and-potato-curry/