So that you is perhaps making ready Cauliflower and Potato Curry recipes for your family but this ideas may be helpful.
By no means cook this stuff in an Air Fryer
In the previous couple of years, Air Fryers have turn out to be very talked-about as well as a vital kitchen appliance. Basically an amped-up countertop convection oven, it is fairly incessantly advisable by cooking experts to prepare frozen food, bake cookies, and even fry bacon, rooster and different meats. Air frying is healthier than frying in oil. It cuts calories by 70% to 80% and has a lot much less fats. This cooking method may also cut down on among the different harmful results of oil frying.


Cauliflower and Potato Curry
Cauliflower and Potato Curry

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We hope you got benefit from reading it, now let’s go back to cauliflower and potato curry recipe. To cook cauliflower and potato curry you only need 12 ingredients and 7 steps. Here is how you do it.

The ingredients needed to prepare Cauliflower and Potato Curry:
  1. Use 1 head cauliflower
  2. Provide 1 kg potatoes, cubed
  3. Take 6 mushrooms, chopped
  4. Get 1 1/2 cup Peas
  5. Use 1 cup red and yellow bell pepper, chopped
  6. Use 400 ml coconut milk
  7. Provide 3 tbsp curry powder
  8. Prepare 2 tsp chili flakes
  9. Prepare 1/8 cup ginger, minced
  10. Provide 2 clove garlic, minced
  11. Get 2 small chili peppers, minced
  12. Use 1 cup chicken stock (if necessary)
Instructions to make Cauliflower and Potato Curry:
  1. Wash cauliflower thoroughly and break the head down into florets. Chop the potatoes to make 1 inch cubes. Set aside.
  2. Chop and mince: garlic, chili peppers and ginger. Chop up the mushrooms and bell peppers.
  3. 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.
  4. Add the minced garlic, ginger and chili and stir. Add more oil if necessary.
  5. 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)
  6. Add the peas and mushrooms and remaining curry powder. Leave for 10-15 minutes until the peas have cooked and potatoes are soft.
  7. Serve over rice.

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