Curry is having a major moment in my kitchen lately, I love the versatility of curries and how just by switching up a few basic spices you can change the outcome.
I know the ingredients looks like a very long list but most are just spices and ingredients I recommend any veggie kitchen keep on hand to add a great depth of flavours to dishes. A little goes a long way. Get yourself a good spice rack and watch the flavours in your cooking really shine through. Store-bought pre mixed sauces no more, we are making this from scratch and trust me, it’ll be worth it!
This curry is smoother than a few of the other recipes on the website. The cauliflower is perfect for adding a smooth and creaminess just like it is a perfect addition to mashed potatoes, cauliflower is also a match made in heaven for a yellow based curry.
I decided to use cauliflower, potatoes and Tuscan kale as my veggies in this curry but really you could use whatever you like. Pumpkin, baby spinach, carrots and peas would also work wonderfully.
You could leave this curry recipe to the end of the week when you’re having a fridge clear out and make a big mish mash meal. It would be perfect for that… although I don’t recommend adding lettuce or beets. Stick to root veggies and greens and you can’t really go wrong.
Like most of my curries I choose to add an extra layer of creaminess by working in some natural flavoured coconut yoghurt and I always recommend you do this too because it’s really delicious.
for quick week night meals, double the quantities and freeze some for later during the week. Curry in a hurry!
If you make this recipe, I would love your feedback. Feel welcome to add a comment below, tag me on Instagram or facebook or use the hashtag #theplantritionist
I would love to hear from you!
In a large saucepan add onion, garlic, potatoes and dry fry for 1 minute to release the flavour of the mustard seeds.
Add all remaining ingredients into the saucepan and set the stove to a medium heat and cover the pot with a lid. Once the curry begins to bubble, reduce the heat down to low and remove the lid. Continue to cook for about 20 - 25 minutes until the liquid has evaporated and you're left with a lovely and thick curry - the potatoes should be cooked through and the cauliflower soft.
after 30-ish minutes, your curry will be ready - taste test and season to taste with salt and pepper. At this stage add the kale leaves and stir to combine. Pop the lid back on and allow the curry to 'rest' the heat from the curry will cook the kale perfectly.
Divide the curry amongst 4 bowls and enjoy with rice, lemon juice and natural coconut yoghurt.
Ingredients
Directions
In a large saucepan add onion, garlic, potatoes and dry fry for 1 minute to release the flavour of the mustard seeds.
Add all remaining ingredients into the saucepan and set the stove to a medium heat and cover the pot with a lid. Once the curry begins to bubble, reduce the heat down to low and remove the lid. Continue to cook for about 20 - 25 minutes until the liquid has evaporated and you're left with a lovely and thick curry - the potatoes should be cooked through and the cauliflower soft.
after 30-ish minutes, your curry will be ready - taste test and season to taste with salt and pepper. At this stage add the kale leaves and stir to combine. Pop the lid back on and allow the curry to 'rest' the heat from the curry will cook the kale perfectly.
Divide the curry amongst 4 bowls and enjoy with rice, lemon juice and natural coconut yoghurt.
