1medium head cauliflowerde-stemmed and florets broken up
2cupsIrish potatoescubed
2tablespoonscoconut oil
½red onionchopped
6medium14 ounces tomatoes
2teaspoonsminced ginger
4clovesgarlicminced
1tablespoongaram masala
3tablespoonsred curry paste
1teaspooncurry powder
¾cupcoconut milkI used from the can, you can use can or box
Salt and pepper to taste
squeeze of juice of ½ lime
Instructions
In a large pot over medium high heat, add a tablespoon of the coconut oil.
Add in the cauliflower florets and the potatoes and stir together to cook down and crisp up, for about 10-12 minutes. Season to taste with sea salt and pepper.
While that's cooking, in a another pan, add the other tablespoon of coconut oil. Add in the onions and tomatoes. Grind some sea salt and ground black pepper over the mixture and stir together. Lower heat to medium and allow to cook down until juices of the tomatoes are naturally released and onions are soft, about 10 minutes.
Add in the ginger, garlic, garam masala, red curry paste and curry powder. Stir to combine.
Add in the coconut milk and stir again. Add in the cauliflower florets and the potatoes here from the first pan. Bring the curry to a boil, and then reduce immediately to medium-low so that the mixture continues to simmer for 5 more minutes.
Taste the curry and season with salt and pepper if you desire. If you want more liquid/gravy, add up to another ½ cup of coconut milk depending on the amount you want. Remove the curry from the heat and squeeze a lime lightly over the top of the curry, stirring to combine. Don't skip this step!! Allow to cool slightly and then serve. Enjoy!
Notes
You can do this in two different pots, or one and take out the cauliflower and potatoes and set aside – it’s up to you! It’ll go faster if you use two pots at once.To store: Leftovers will keep in an airtight container in the fridge for up to 4 days. Reheat in the microwave or in a pan set over medium-low heat; you may need to add a splash of water or broth.To freeze: While you can freeze this recipe, I don’t recommend it because the texture of white potatoes suffers after freezing, thawing, and reheating.