Spicy Vegan Cauliflower Curry

🧂 Ingredients

• 5 potatoes

  medium size, cubed
• 3 cloves garlic

  minced
• 2 tbsp ginger

  minced
• 1 onion

  1 small yellow, diced
• ½ head cauliflower

  cut in florets
• 3 tomatoes

  diced
• 1 tbsp cumin seeds,
• 2 tbsp curry powder,
• ¼ tsp chili flakes (optional)
• ½ tsp teaspoon salt
• 1 tsp garam masala,
• ½ tsp coriander,
• 2 tbsp tomato paste,
• 2 cups water
• 1 tsp smoked paprika
• 1 cup peas
• 2 tbsp extra virgin olive oil

Instructions

• 1 In a wok or large skillet, start by frying potatoes in oil and cook for 5 mins
  stirring often so the potatoes begin to brown.
• 2 Then add garlic, ginger, onion and cook for 10 minutes stirring often so
  potatoes do not stick to the pan.
• 3 Push the potatoes and aromatics to the side and add cumin seeds and cook for 1
  minute until sputtering then mix them into the potatoes.
• 4 Then add cauliflower and chopped tomatoes and cook for 2-3 mins until the
  tomatoes release their juices.
• 5 Add water, curry powder, tomato paste, garam masala, coriander, smoked paprika,
  chili flakes and frozen peas, bring to a boil then simmer about 15 minutes. It
  is done when the potatoes are fork tender and the sauce has thickened into a
  spicy curry gravy.
• 6 Serve with rice, more chili flakes, black pepper and cilantro. Optional: drizzle
  with yogurt.
• 7 Enjoy for 3-4 days for best quality.

Nutrition Info