Creamy Brassica Curry

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Creamy Brassica Curry
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation

Ingredients

for
4
Ingredients
½ tsp Chili powder
2 tsps ground cilantro
1 tsp ground Cumin
1 tsp Garam Masala
½ tsp ground Turmeric
1 tsp salt
2 Tbsps Oil
2 tsps Mustard seed
1 onion (roughly chopped)
25 ozs potatoes (cubed)
fresh ginger (grated)
2 cloves garlic cloves (finely chopped)
9 ozs Cauliflower
9 ozs Romanesco Broccoli (florets)
14 ozs canned Tomatoes
½ cup water
0.333 cup Greek yogurt
To garnish
1 red chili pepper (seeds removed & cut into rings)
Lime wedge
cilantro
4 Tbsps Shredded coconut
Pita bread
Curry leaves
How healthy are the main ingredients?
potatoTomatoCauliflowerCauliflowerBroccoligarlic clove

Preparation steps

1.
Mix all the ground spices together and set aside.
2.
Heat the oil in a large skillet (frying pan). Add the mustard seeds and as soon as they begin to 'pop' add the onion and potatoes and cook, stirring occasionally, for 5-7 minutes, until light golden. Add the ginger, garlic and spice mixture and cook, stirring, for 1 minute.
3.
Add the cauliflower, romanesco, tomatoes and water and stir to combine. Cover and cook for about 30 minutes, until the potatoes and cauliflower are tender.
4.
Stir 1 tablespoon of the cooking liquid into the yoghurt, then stir into the curry. Cook for 1 minute, until heated through.
5.
Spoon onto warm serving plates and garnish with chili, lime wedges, cilantro, coconut, pitta bread and curry leaves.

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