Mellow Yellow Cauliflower & Potato Curry
with Garlic-Cilantro Buttered Naan
Cooking time
20 minutes
Servings
2/4
Calories
800 /serving
We call this mellow yellow. It’s got plenty of colour to brighten up the dinner table, as fork-tender chunks of potato and cauliflower florets soak up the golden turmeric in a blend of Indian-style spices. And the palate is totally approachable—nuanced and not too hot—delivering a quadruple dose of vegetables once you add peas and leafy greens. Oven-toasted naan bread brushed with garlic-cilantro butter and cool dollops of yogurt make this dish hot and cool.
We will send you:
- 450g Potatoes
- 300g Cauliflower florets
- 90g Baby spinach (or baby kale)
- 15ml Minced garlic
- 1 Bunch of cilantro
- 50g Diced onions
- 100g Green peas
- 60ml Vegetable demi-glace
- 100g Greek yogurt
- 2 Naan
- 18g Jaipur Nights curry spice blend (garlic purée, ginger purée, coriander, sea salt, paprika, cumin, turmeric)
Contains: Milk, Wheat
You will need:
Large high-sided pan
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
26 g
Saturated Fat
10 g
Sodium
1620 mg
Total Carbs
119 g
Sugars
12 g
Protein
25 g
Fibres
12 g
Preparation
Start the curry
Preheat the oven to 450°F. Cut the potatoes into bite-size pieces. Halve the cauliflower florets (or quarter if large). In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the onions and ½ the garlic. Sauté, stirring frequently, 1 to 2 minutes, until fragrant. Add the cauliflower, potatoes, demi-glace and 2 cups water (double for 4 portions). Cook, covered, stirring occasionally, 10 to 12 minutes, until tender; season with the spice blend and S&P to taste.
Mise en place
While the vegetables cook, finely chop the cilantro leaves and stems. In a medium bowl, combine the yogurt with ⅓ of the cilantro; season with S&P to taste. In a small bowl, heat 1 tbsp butter (double for 4 portions) in the microwave, in 15 second increments, until melted. To the bowl of butter, add the remaining garlic and ½ the remaining cilantro; season with S&P to taste.
Toast the buttered naan
While the vegetables continue to cook, on a lined sheet pan, arrange the naan in a single, even layer. Brush with the garlic-cilantro butter and toast in the oven, 3 to 5 minutes, until golden brown. Remove from the oven and set aside in a warm spot.
Finish the curry
To the pan of vegetables, add the peas, spinach and 1 tbsp butter (double for 4 portions). Cook, stirring frequently, 1 to 2 minutes, until wilted; season with S&P to taste.
Plate your dish
Divide the finished curry between your bowls. Garnish with a dollop of the cilantro yogurt and as much remaining cilantro as you’d like. Serve with the remaining cilantro yogurt and the buttered naan (cut before serving if desired) on the side. Bon appétit!
