{"id":53114,"date":"2018-03-10T20:00:48","date_gmt":"2018-03-10T19:00:48","guid":{"rendered":"https:\/\/ellerepublic.de\/blumenkohl-kartoffel-curry\/"},"modified":"2020-04-28T19:45:00","modified_gmt":"2020-04-28T17:45:00","slug":"cauliflower-and-potato-curry","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/cauliflower-and-potato-curry\/","title":{"rendered":"Cauliflower and Potato Curry with Chickpeas"},"content":{"rendered":"

This rich tomato-y cauliflower and potato curry is deeply nourishing and provides quick comfort during the last weeks of winter. There\u2019s lots of vegetables (cauliflower, spinach and potatoes), a slew of spices (that hopefully everyone has in their spice drawer), and a rich stew-y tomato richness that is balanced out with a little coconut milk, plus chickpeas to fill it out a little more — sorry, I’m simply addicted and couldn’t overlook adding yet another can of chickpeas to one of my recipes. Plus, I particularly love them in curries and with cauliflower.<\/p>\n

\"Cauliflower<\/a><\/p>\n

\"Vegane<\/a><\/p>\n

A cauliflower and potato curry recipe without curry powder<\/h2>\n

What is curry anyway? Well that really depends on where it’s coming from and how it’s used. Curry is typically a combination of many, many dried spices blended together. And there are so many different types, and depending on the producer, a typical curry powder can contain from 10 to 20 different herbs and spices. But there are three main ingredients in most curries, and that is: turmeric, cumin, and coriander. And those tasty spices are what I like to use to create my own simple curry. Which I too vary, from recipe to recipe. In this version, I use the magical three, plus fresh ginger, garlic and onions, a little cayenne pepper and paprika. This gives it a subtle curry flavor that let’s the stew-y tomato richness shine through.<\/p>\n

\"Cauliflower<\/a><\/p>\n

Helpful in the kitchen:<\/h3>\n

For recipes like this cauliflower and potato curry I love to use a wok. Not a classical wok, but one that is sort of like a saucepan and skillet hybrid. I’ve been using one from Kitchenaid for ages, which is similar to this one from Silit<\/a>.<\/p>\n

There are certain products and produce that I almost always buy organic or locally sourced. This isn’t always because it tastes better, but products like ground turmeric, I like to purchase in organic quality<\/a> to avoid pesticides, fungicides, and irradiated products. Fresh turmeric can also be used; generally I use 1 cm of fresh (peeled and grated) for 1 tsp dried.<\/p>\n

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\"Cauliflower<\/a><\/div>\n <\/div>\n
\n \n Elle<\/span>\n <\/div>\n

Cauliflower and Potato Curry with Chickpeas<\/h2>
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