Cauliflower, Potato And Carrot Curry Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, cloves, and cinnamon stick.
• STEP 2.Add chopped onions and sauté until golden brown.
• STEP 3.Add ginger-garlic paste and cook for a minute.
• STEP 4.Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and oil starts to separate.
• STEP 5.Add cauliflower florets, diced potatoes, and carrots. Mix well to coat the vegetables with the spice mixture.
• STEP 6.Cover the pan and cook on low heat until the vegetables are tender.
• STEP 7.Garnish with fresh cilantro and serve the Cauliflower, Potato, and Carrot Curry hot with rice or bread.

Cooking Tips

• You can add other vegetables like peas or bell peppers to the curry for variation.
• For a creamier curry, you can add a splash of coconut milk or cream towards the end of cooking.
• Adjust the spice levels according to your taste preferences.

Storage and Serving

• Leftover Cauliflower, Potato, and Carrot Curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat it in a pan or microwave before serving.