On Board in 20: Vegetarian Potato & Cauliflower Curry
Serves: 4
  • 1-1/2 cups rice, uncooked
  • 1 lb mini yellow potatoes
  • 1 head cauliflower
  • 1 tablespoon coconut oil
  • 3 teaspoons curry powder
  • 1 teaspoon ground coriander
  • 1 teaspoon garam marsala
  • 1 medium onion
  • 2 cloves garlic
  • 1 small piece of ginger, about 1 inch
  • 1 tablespoon tomato paste
  • 1 cup tomato puree
  • 1 400ml can coconut milk
  • 3 large tomatoes
  • ¼ red onion
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon salt
  • 1 cup frozen peas
  • 1 small bunch cilantro (about ½ cup)
  • Optional: fresh pea shoots, lime and red chilies.
  1. Fill kettle with water and turn on.
  2. Start rice as per package instructions. Usually a 2:1 ratio of water to rice will work; reduce slightly for fluffier rice.
  3. Put two medium pots on the stove, one with a steamer basket (if you don't have a basket, this will work without it). Add about two inches of water to each pot and turn to high with the lid on.
  4. Prep potatoes. Rinse and cut in half (if they're really small you can leave whole but this may increase cooking time). Place them in the pot without the steam basket.
  5. Prep cauliflower. Remove outer leaves, roughly chop into bigger than bite size pieces. Place into the pot with the steamer basket.
  6. Add boiling kettle water to cover potatoes and put the lid back on. Add a small amount of water to cauliflower (about another inch) and also return lid.
  7. Prep curry: In a large skillet, melt coconut oil over medium high heat. Add curry powder, coriander and garam marsala. Reduce heat to medium and let spices toast. They should become fragrant, but be careful not to burn them. While the spices toast, blitz onion, garlic and ginger in a food processor. Add to curry and combine into a thick paste. Cook for 2 minutes and then add tomato paste, tomato puree and coconut milk. Stir to combine and add lid, leaving on medium heat.
  8. Prep tomato salad: cut tomatoes into wedges and use a mandolin to finely shave red onion. Toss both in a small bowl with oil and salt. Place into small piles on board (optionally on top of micro greens).
  9. Add cauliflower, drained potatoes and peas to curry mixture. Stir to combine and return lid, cooking for an additional few minutes.
  10. Assembly: Place a large shallow bowl or plate in the centre of the board. Plate the rice along the edges of the plate and then add the curry mixture to the middle. Top with fresh cilantro.
Recipe by Food Bloggers of Canada at https://www.foodbloggersofcanada.com/on-board-in-20-vegetarian-potato-cauliflower-curry/