**Cauliflower Potato Curry

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This recipe has been modified to support a balanced meal plan. More info here.

Makes 3 servings. Each serving provides:
1 starch/grain serving             8 oz vegetables           

Ingredients

Use a combination of vegetables that will equal 24 oz.

  • 18 oz potatoes, diced
  • 14 oz cauliflower, bite size
  • 5 oz onions, chopped
  • 4 oz fresh or canned tomatoes, crushed
  • 1½ oz raw cashews
  • 1½ Tbsp lemon juice
  • 2 tsp ground coriander
  • 1 tsp cumin
  • ¾ tsp amchur (dried mango powder)
  • ¾ tsp turmeric
  • ½ tsp garlic powder
  • ½ tsp cinnamon
  • ½ tsp ginger powder
  • ½ tsp garam masala
  • ¼ tsp cayenne
  • 2 cups water
  • 1 tsp salt

Instructions

  1. In a large skillet add onions. Sauté until they begin to caramelize. Learn how to sauté without oil.
  2. Add the spices (ground coriander, cumin, amchur, turmeric, garlic powder, cinnamon, garam masala, and cayenne). While taking care not to burn the spices, stir briefly to toast. 
  3. Add the cauliflower and potatoes and stir around to coat with the seasoning.
  4. Add the water. Bring to boil, cover and cook for 20-30 minutes or until potatoes and cauliflower are tender.
  5. Make the cashew cream and measure and portion.
  6. While saving the cooking liquid, strain the vegetables and set them aside.
  7. Measure the cooking liquid and add enough water for it to measure 2 cups.
  8. Add the cashews and cooking liquid to VitaMix and blend until smooth. Add lemon juice and salt. Blend briefly to combine. To meld the flavors, pour the mixture into skillet and bring it to boil.
  9. Divide the strained potatoes and vegetables into 3 servings. Then divide the sauce into 3 serving and pour over the vegetables.
  10. Serve hot. Keep leftovers covered and in the fridge. Use within 5 days.