Potato Curry with Cauliflower and Cilantro
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  • Potato Curry with Cauliflower and Cilantro

Potato Curry with Cauliflower and Cilantro

Curry is a dish originating from India. There are a lot of variations; different spice levels, cooked in a pot and, some are more like a soup.


Step 1
  • Crush the coriander seeds, eg in a mortar. Put the seeds in a thick-bottomed pan, on a high heat. Shake for approximately 1 minute.
Step 2
  • Add butter and let it melt, without it burning. Sweat the onions for approximately 1 minute. Add water, potatoes and curry paste and boil the mixture on a low heat, under a lid for approximately 15 minutes.
Step 3
  • Add lentils, cauliflower, tomatoes, coconut milk, honey and salt and bring the dish to a boil while stirring. Cook on a low heat, under a lid for approximately 10 minutes - occasionally stirring.
Step 4
  • Mix the cottage cheese in, warm through and taste the curry. Serve the potato curry in bowls, scatter the coriander leaves on top and garnish with chilli and lime wedges. Serve immediately with warm naan bread.


Ground coriander Seeds
2 tsp
15 g
Coarsely Chopped yellow onions
200 ml
Peeled potatoes in 2x2 cm Cubes
750 g
Red curry paste
2 tbsp
Rinsed red lentils
100 g
Cauliflower Florets
200 g
Cherry tomatoes in Half
250 g
Can of Light coconut milk
1 tsp
Coarse salt
1 tsp
Cottage cheese
200 g
Fresh ground coriander Leaves
60 g
Red chilli pepper in Thin Rings
Lime fruit
Naan Stale Bread
2 slices