Mexican-Inspired Cauliflower and Potato Curry
Equipment
- Heavy-bottomed saucepan with lid
- knife
- Cutting board
Ingredients
- 1 tsp. cumin seeds
- 1 lb. cauliflower chopped (frozen cauliflower can also be used)
- ½ lb. cooked potatoes cubed
- 1 tsp. minced ginger
- 1 tsp. turmeric powder
- 2 tbsp. chunky salsa mild or medium according to preferences
- 1 tsp. salt or to taste
- Fresh cilantro/coriander leaves for garnish
- 1 tbsp. oil olive oil or vegetable oil
Instructions
- Heat the oil in a heavy-bottomed saucepan over medium heat.
- Add the cumin seeds and minced ginger to the pan.
- Fry for about 1 minute until fragrant.
- Add the chopped cauliflower and cooked potato cubes to the pan.
- Sprinkle the turmeric powder over the vegetables and stir to coat evenly.
- Stir in the chunky salsa and season with salt.
- Mix well to combine all ingredients.
- Cover the saucepan with a lid and cook on medium-low heat for 12-15 minutes, or until the cauliflower is tender, stirring occasionally.
- Once the vegetables are cooked through, remove the saucepan from heat.
- Garnish with fresh cilantro/coriander leaves before serving.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this flavorful and aromatic Mexican-Inspired Cauliflower and Potato Curry with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio. The crisp acidity and fruity notes in these wines will complement the spices and salsa in the dish. Alternatively, you can enjoy it with a light-bodied red wine like Gamay or Merlot for a delightful contrast.Nutritional Information
Calories: 150 kcal | Carbohydrates: 25 g | Protein: 4 g | Fat: 4 g | Fiber: 5 g | Sugar: 3 g