October 19, 2009

Cauliflower-Potato Curry

Nothing livens up boring cauliflower and potatoes like a flavorful curry sauce. This dish is best made in a pressure cooker, which quickly breaks the potato and cauliflower down. But it can be cooked in a large pot or dutch oven; just increase the cooking time.

Cauliflower-Potato Curry


1 large head of cauliflower
2 t oil
2 t whole cumin seeds
1½ c coconut milk
2 T ketchup
1 t ground coriander
2 T curry
¼ t ground cinnamon
¾ t salt
pinch of cayenne
1½ lbs thin-skin potatoes, like Yukon Gold
1 small red bell pepper, diced


1. Cut the cauliflower into florets no larger than 2 inches wide.

2. Heat oil in a pressure cooker. Sizzle the cumin seeds until they begin to pop, about 5-10 seconds. Carefully add the coconut milk and ketchup. While stirring, sprinkle in the curry powder, coriander, cinnamon, salt, and cayenne.

3. Bring to a boil. Set the potatoes and red bell pepper down into the liquid, then place the cauliflower on top.

4. Lock the lid in place and bring to high pressure. Maintain pressure for 3-6 minutes. Do a quick release of pressure.

5. Carefully open and stir the contents so that the cauliflower breaks up and incorporates into the sauce. Garnish with parsley or cilantro.

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