Here’s my version of a Moroccan cauliflower potato curry. It’s another modified recipe from the Kris Dhillon cookbook I mentioned in my last blog post on how to make a vegetable tagine. As I said there, I needed to make a few changes so that it works on the stove top. The book version is for slow cookers.
So it means using more liquid, but cooking for a shorter length of time. I also added some garlic as I think it always tends to lift curries. And I added ras el hanout to accentuate the wonderful fragrant spicy Moroccan vibe. (Find my ras el hanout recipe here.)
This is a really easy recipe to make. Just prepare everything beforehand, and then it’s simply a matter of dropping the various ingredients into the pot at the right time and you’re done. Here goes!
- oil for cooking, 2 tbsp
- 2 medium onions, sliced
- 3 cloves of garlic, crushed
- cinnamon stick, about 1 inch length
- fennel seeds, 1 tsp
- cayenne pepper or chili powder, 1 tsp
- turmeric, 1 tsp
- salt, to taste (approx 1-2 tsp)
- 2 carrots, sliced
- 3 medium potatoes, diced into 1 inch cubes
- tomato puree, 1 tbsp
- 2 cups of water
- cauliflower, about 800g, 2 lbs, cut into florets
- curry powder, 1 tbsp
- ras el hanout, 1 tbsp
- frozen peas, 1 cup
The Cauliflower Potato Curry Recipe
Once you have all your ingredients prepared, chopped and washed, you’re ready to go. Add your cooking oil to a hot wok or pan, followed by the onions. Stir and gently cook them until they are softened and beginning to go golden brown.
Then add the garlic and continue frying until the sizzling begins to die down. You don’t want to get too much colour onto the garlic or burn it.
Next, add the cinnamon stick, fennel seeds, chili powder (or cayenne), turmeric and salt and stir them into the onions and garlic. Lift the pan off the heat if you need to while combining the ingredients.
Once everything is nicely combined, add the carrots and potatoes. Stir fry for a couple of minutes to heat everything through and coat the vegetables with all the spicy flavours.
Then add the tomato puree, stir it through, and follow it up with the water. Bring to the boil. Then turn down the heat to a gentle simmer.
Cover the surface of the liquid with the cauliflower, cover with a lid, and then gently simmer for about 45 minutes.
Finishing the Moroccan Vegetable Curry
After 45 mins, the cauliflower and other veggies will be getting close to the end of cooking. Take off the lid and very gently stir the cauliflower into the rest of the curry. Try not to smash up the cauli too much during this process.
Add the peas, the curry powder and the ras el hanout. Then put the lid back on and cook for a final 25-30 minutes.
If you want to add chickpeas to bulk it up to a more filling meal, add them with the peas.
That’s it! Simple, fragrant, spicy and delicious.
You can serve this garnished with fresh chopped coriander (cilantro), along with boiled rice, couscous or flat breads. Wonderful!