Recipe detail

Vegetables Potato and cauliflower curry

6. 4. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Vegetables

Cuisine: Indian

Program steps

  • Preheating:
  • 105 °C

To view the entire table, move the table to the right.

1
Combination
50 %
time icon Termination by time
time icon 00:15 hh:mm
probe icon 90 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 8

Name Value Unit
potatoes (maris piper or king edward) 4 pcs
cauliflower 800 g
onion 1 pcs
ginger root, peeled and finely chopped 40 g
garlic cloves, finely chopped 3 pcs
green chilli 3 pcs
Coriander leaves, finely chopped 10 g
lime juice 5 ml
salt 3 g
vegetable oil 50 ml
caraway seeds 6 g
turmeric 3 g
chili powder 6 g
coriander powder 3 g
garam masala 3 g
ground fenugreek 3 g

Nutrition and allergens

Allergens:
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Pektin, Se, Zn
Vitamins: A, B, C, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 47.5 kJ
Carbohydrate 5.8 g
Fat 0.6 g
Protein 2.5 g
Water 0 g

Directions

1. Pestle the garlic, chilli, fenugreek and ginger adding a few drops of water to get a pasty consistency.
2. In a Dutch oven on medium heat, brown the cumin seeds in oil and add the onion.
3. Once the onions soften, add the garlic-ginger paste and sauté for about a minute before adding all your other spices.
4. Add in the potatoes and sauté for a few minutes before stirring in the cauliflower.
5. Set the oven to 90°C on combi and insert the Dutch oven with the curry. Cook for 15 minutes, or until the cauliflower is tender enough.
7. Finish with fresh lime juice and coriander leaves and serve with naan.

Recommended accessories

Enameled GN container

Enameled GN container