Equipment
Ingredients
Aromatics & Spices
- 15 ml coconut oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 10 g fresh ginger, grated or minced
- 12 g mild curry powder
- 3 g ground turmeric
- 5 g salt
Vegetables & Liquids
- 300 g potatoes, peeled and cut into 2cm cubes
- 300 g cauliflower florets, cut into bite-sized pieces
- 400 ml full-fat coconut milk
- 120 ml vegetable broth
- 150 g frozen peas, no need to thaw
- 60 g baby spinach, roughly chopped if leaves are large
Finishing
- 15 ml lime juice
- 10 g fresh cilantro, chopped
Nutrition (per serving)
Method
Prepare all vegetables. Dice the onion, mince the garlic and ginger, peel and cube the potatoes (2cm/0.75in), and cut cauliflower into bite-sized florets.
Heat the coconut oil in a large heavy-bottomed pot over medium heat (approx. 175°C/350°F). Add the diced onion and a pinch of salt. Sauté for 5-6 minutes until the onion is translucent and soft.
Add the minced garlic, ginger, curry powder, and turmeric. Stir constantly for 1 minute until fragrant. Be careful not to burn the spices.
Add the cubed potatoes and cauliflower florets to the pot. Stir to coat the vegetables in the spice mixture.
Pour in the coconut milk. If the vegetables aren't mostly submerged, add the vegetable broth. Bring to a gentle boil, then reduce heat to low to maintain a simmer. Cover and cook for 12-15 minutes, or until potatoes are tender when pierced with a fork.
Remove the lid. Stir in the frozen peas and baby spinach. Simmer for 2-3 minutes uncovered until the peas are bright green and spinach is wilted.
Remove from heat. Stir in the lime juice. Taste and add more salt if necessary. Garnish with fresh chopped cilantro before serving.
Chef's Notes
- Always use full-fat canned coconut milk for this recipe. 'Lite' coconut milk or the beverage kind in cartons will result in a watery sauce lacking depth.
- Cut your vegetables to uniform sizes. This ensures they cook evenly and creates a better mouthfeel in the final dish.
- Bloom your spices! Adding the curry powder to the hot oil/onion mixture (Step 3) rather than the liquid releases fat-soluble flavor compounds that make the curry much more robust.
- For extra protein, you can easily add a drained can of chickpeas along with the potatoes.
Storage
Refrigerator: 4 days — Store in an airtight container. The flavors often improve after a day.
Freezer: 2 months — Potatoes may become slightly grainy upon thawing.
Reheating: Reheat gently on the stove over medium-low heat, adding a splash of water if the sauce has thickened.
