Potato and Cauliflower Coconut Curry

Remember how I mentioned that I couldn’t smell or actually taste anything?

Well that handicap kinda makes cooking difficult.

For dinner on Saturday night, I planned to make this recipe for Dum Aloo, a potato curry dish.

But with some setbacks at the grocery store, I ended up missing half of the ingredients for the masala (cinnamon, cardamom, cloves, coriander, etc.).

So I adapted it a little, and ended up with something that Wesley claimed tasted a lot like Thai yellow curry.



I still wish I could’ve tasted it, so I guess I’ll have to make it again when I’m better!

I could only taste the salty and spicy (from the chili) parts, but couldn’t grab any of the spices! You know my taste buds are dead if I can’t taste coconut, curry or turmeric…



Wesley’s version had ground beef incorporated, cooked with the same spices as the rest of the dish.



And it sat on a bed of buckwheat udon. No naan for us tonight



My version came with egg tofu, also spiced similarly.

I’ll provide the recipe, since Wesley loved the coconut curry, but I can’t guarantee anything, or even tell you how it tasted!

If you make it, then please let me know how it is


Potato and Cauliflower Coconut Curry


Servings—two entrée portions


Ingredients

• 2 medium-sized yellow potatoes (or any potato you choose—it’s pretty versatile in this recipe), cubed
• 1/2 head cauliflower, chopped
• 1/2 large yellow onion, sliced
• 1 teaspoon cumin seed
• 2 cloves garlic, minced
• 1 small Thai red chili, chopped (optional)
• 1” piece garlic, peeled and minced
• 3 teaspoons turmeric powder
• 2 teaspoons yellow curry powder
• 1 teaspoon parsley
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons tomato paste
• 1/2 cup lite coconut milk
• 1/4 cup water
• Extra Virgin Olive Oil, about 4 tablespoons
• Salt, pepper, turmeric, cumin, parsley, paprika, curry to taste
• Protein (can be chicken, shrimp, beef, pork, tofu, etc.)
• Carb (naan, pita bread, rice, coucous, barley, noodles, etc.)

Process

• Soak cubed potatoes in cold salted water for 30 minutes
• Drain potatoes
• Heat skillet with 1 tablespoon olive oil, add potatoes and brown on all sides, dust with 1 teaspoon turmeric powder and place aside
• Add another tablespoon of oil to skillet and add cumin seeds
• After 2 minutes, add sliced onions and cook until brown
• Add Thai chili, minced garlic and minced ginger
• Cook for another 2 minutes
• Add cauliflower and fry for 2 minutes
• Add potatoes, 1 teaspoon turmeric, 1 teaspoon yellow curry, parsley, paprika, salt and black pepper, stir to incorporate and cook for 2 minutes
• Add tomato paste until it coats the cauliflower and potatoes
• Add coconut milk, 1 teaspoon curry powder, and water
• Cover and cook for 15 minutes, or until the cauliflower and potatoes are fork-tender
• If there is too much liquid, allow it to reduce with cover off, until there is enough to coat the potatoes and cauliflower, plus a little extra
• Serve with your choice of protein and carbs, and enjoy