Here's how Cauliflower and Potato Curry can help you in weight loss
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Before you jump to Cauliflower and Potato Curry recipe, you may want to read this short interesting healthy tips about Coconut Oil Is Actually A Wonderful Product And Can Also Be Beneficial For Your Health.
Coconut oil is going to be one of the things which can actually help folks live a longer and healthier life and something you need to start using today. Unlike other products you are able to purchase on the market today this product will have a wide variety of health benefits for your body. Something else I want to mention about the use of coconut oil is that it is not only a thing that can be used internally or externally, it is something which can be used for both. In this post we are going to be looking at some of the benefits which are related to the usage of coconut oil when compared with other oils.
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We hope you got benefit from reading it, now let’s go back to cauliflower and potato curry recipe. You can have cauliflower and potato curry using 12 ingredients and 7 steps. Here is how you do that.
The ingredients needed to make Cauliflower and Potato Curry:
- Provide 1 head cauliflower
- Provide 1 kg potatoes, cubed
- You need 6 mushrooms, chopped
- You need 1 1/2 cup Peas
- Use 1 cup red and yellow bell pepper, chopped
- Get 400 ml coconut milk
- Use 3 tbsp curry powder
- Provide 2 tsp chili flakes
- Prepare 1/8 cup ginger, minced
- Provide 2 clove garlic, minced
- Get 2 small chili peppers, minced
- Prepare 1 cup chicken stock (if necessary)
Instructions to make Cauliflower and Potato Curry:
- Wash cauliflower thoroughly and break the head down into florets. Chop the potatoes to make 1 inch cubes. Set aside.
- Chop and mince: garlic, chili peppers and ginger. Chop up the mushrooms and bell peppers.
- Heat 2 tablespoons of olive oil in a wok or skillet. Add 2 tbsp curry powder, chili flakes and 2 tsp turmeric podwer. Stir frequently so the spices don't burn.
- Add the minced garlic, ginger and chili and stir. Add more oil if necessary.
- Add the potatoes and stir for 2 minutes. Add the coconut milk. Let boil and simmer for 5 minutes. Add the cauliflower florets. Cover wok and leave for 20 minutes. (If necessary add the chicken stock)
- Add the peas and mushrooms and remaining curry powder. Leave for 10-15 minutes until the peas have cooked and potatoes are soft.
- Serve over rice.
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