Cauliflower and Potato Curry

This Cauliflower and Potato Curry beautifully blends traditional Indian flavors with a hint of creativity. The tender cauliflower and hearty potatoes are simmered in a rich, spiced coconut milk sauce, creating a creamy texture that is both comforting and satisfying. Infused with aromatic spices like cumin, turmeric, and garam masala, this dish offers a delightful balance of warmth and flavor, making it a perfect option for a wholesome meal. It's vegetarian, gluten-free, and can easily be made vegan.

Ingredients:

• 1 medium cauliflower, cut into florets
• 2 medium potatoes, peeled and diced
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 can (400 ml) coconut milk
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• Salt, to taste
• Fresh cilantro, for garnish
• Juice of 1 lime

Instructions:

1. Heat vegetable oil in a large pot over medium heat. Add cumin and mustard seeds, and sauté until they begin to pop.
2. Add the chopped onion, garlic, and ginger. Cook until the onion is translucent.
3. Stir in the turmeric, garam masala, and coriander powder, cooking for an additional minute until fragrant.
4. Add the diced potatoes and cauliflower florets to the pot, stirring to coat them in the spices.
5. Pour in the coconut milk and add salt to taste. Bring to a gentle simmer.
6. Cover and cook for about 20-25 minutes, or until the vegetables are tender.
7. Once cooked, stir in the lime juice and garnish with fresh cilantro before serving.