Dairy-Free Potato and Cauliflower Curry

Instructions

1. 1Prepare your vegetables: Peel and cut the about 680 g Potatoes into 2.54 cm cubes. Cut the 1 medium head Cauliflower into bite-sized florets.
2. 2Heat 2 tablespoons of cooking oil in a large, heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the 1 medium Onion, chopped, and cook, stirring occasionally, for 5-7 minutes, or until the onion is softened and translucent.
3. 3Add the 4 cloves Garlic, minced, and 1 tbsp Ginger, grated or minced. Cook, stirring constantly, for 1 minute until fragrant, being careful not to burn the garlic.
4. 4Stir in the 2 tbsp Curry Powder, 1 tsp Turmeric Powder, and 1 tsp Cumin. Cook, stirring constantly, for 30 seconds until the spices are fragrant.
5. 5Add the about 170 g Tomato Paste and the about 410 g can of Diced Tomatoes. Cook for 5 minutes, stirring occasionally, allowing the tomato paste to deepen in color and flavor.
6. 6Add the prepared about 680 g Potatoes, the Cauliflower florets, and the 1/2 cup Vegetable Broth to the pot. Stir everything to combine. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 20-25 minutes, or until the potatoes and cauliflower are fork-tender. Stir occasionally to prevent sticking.
7. 7Once the vegetables are tender, stir in the 1/4 cup Cilantro, chopped. Taste and adjust seasoning if needed (though no salt or pepper were listed, so this step assumes they are not required).
8. 8Serve the Dairy-Free Potato and Cauliflower Curry hot.

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