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Live at "Schnitz und Drunder": Vegan cauliflower curry aloo gobi
by Simon Balissat
Vegan cauliflower curry aloo gobi
4.6.2020
Translation: machine translated
Cauliflower, potatoes, a handful of spices and lime juice. That's all there is to this curry. Vegan food can be so delicious.
The recipe comes from Priya from "Bon appétit" and the trick is to roast the vegetables in the oven.
I don't mind that there's no garlic, on the contrary. The garlic would be too intense, because the spices alone make this curry a poem.
Ingredients
- 3 medium-sized potatoes, new harvest
- 1 medium cauliflower
- 1 large onion, diced
- 1 thumb-sized piece of ginger, cut into strips
- 1 tablespoon of cumin seeds
- 1 tablespoon of turmeric powder
- 1 teaspoon of chilli flakes
- Juice of 2 limes
- Olive oil
- For the garnish: parsley, coriander or spring onions
Recipe
- Cut the potatoes and cauliflower into bite-sized pieces and mix well with olive oil
- Bake on a
bake on a baking tray or roasting tin for about 40 minutes in a 200°C oven until brown, turning once.
- Heat the olive oil in a frying pan, brown the cumin, turning constantly, then add the turmeric and chilli flakes and brown a little.
- Add the onions to the frying pan and fry for approx. 10 minutes until golden brown.
- Add the ginger, place over a low heat and fry with the vegetables.
- Once the vegetables are ready, add them and briefly fry everything in the pan for about five minutes.
- Season with lime juice and salt and serve garnished with parsley, coriander or spring onions.
Simon Balissat
Teamleader Editorial
Simon.Balissat@digitecgalaxus.chWhen I flew the family nest over 15 years ago, I suddenly had to cook for myself. But it wasn’t long until this necessity became a virtue. Today, rattling those pots and pans is a fundamental part of my life. I’m a true foodie and devour everything from junk food to star-awarded cuisine. Literally. I eat way too fast.
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