Potato and Cauliflower Curry Stir Fry

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There’s so much food in the fridge, I NEED to clean it out! AGHHHHHH!!! LOL. Doesn’t that happen to everyone? The new shopping is suppose to come today and I can barely find space in the fridge for the new stuff.

There’s that cauliflower from three weeks ago, and the extra left over potatoes and stuff…

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A perfect way to clean out all old vegetables that have not gone off is to mix them together in this big stir fry! That really works cos for once, you don’t need to come up with the combination yourself. Let your fridge do the hard work for you.

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I’m curious, how do you usually like eating your curry? I LOVE and NEED it with brown rice. I think I have this habit of eating brown rice with almost every vegetable dish there is (except for pasta sauce, those two just doesn’t seem to go well together).

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Potato and Cauliflower Curry Stir Fry

1 russet potato
2 tablespoons extra light olive oil
1 medium yellow onion
2 cloves garlic
1 medium carrot
2 cups cauliflower florets
1 cup water
1 tablespoon white cooking wine
1 teaspoon Himalayan/sea salt
1 1/2 teaspoon curry powder
1 teaspoon smoked paprika
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1 cup baby spinach
A few sprinkles ground pepper

Peel the potato and dice it up. Put it in a small saucepan and fill it with enough water to cover the potatoes. Bring it to a boil, which can take about 7 minutes, then reduce the heat to medium low (3) and simmer for about 5-7 more minutes until the potatoes are soft to pierce through.

Meanwhile, peel the onion and slice it into thin strips. Peel the garlic and dice it into small pieces and put them both in the frying pan with the olive oil.

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Chop the carrots in thin, small slices, and break the cauliflower into small florets and be sure they measure up to about 2 cups.

Once the potatoes are done boiling, drain all the water out.

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Turn the heat to medium high-high (6, but stove should not be red, so a little under), stir and fry the onions and garlic for about 8 minutes, then add the carrot and cauliflower. Stir for another 2 minutes and add the potatoes, water and salt.

Cook for about 8 minutes and add the spices, including the curry powder, paprika, turmeric and cumin.

Stir and let it cook for a 5 minutes, add the spinach and stir for 2 minutes and turn the heat off. Sprinkle on the ground pepper and serve.

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Potato and Cauliflower Curry Stir Fry
Serves: 3
 

Ingredients
  • 1 russet potato
  • 2 tablespoons extra light olive oil
  • 1 medium yellow onion
  • 2 cloves garlic
  • 1 medium carrot
  • 2 cups cauliflower florets
  • 1 cup water
  • 1 tablespoon white cooking wine
  • 1 teaspoon Himalayan/sea salt
  • 1½ teaspoon curry powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • 1 cup baby spinach
  • A few sprinkles ground pepper

Instructions
  1. Peel the potato and dice it up. Put it in a small saucepan and fill it with enough water to cover the potatoes. Bring it to a boil, which can take about 7 minutes, then reduce the heat to medium low (3) and simmer for about 5-7 more minutes until the potatoes are soft to pierce through.
  2. Meanwhile, peel the onion and slice it into thin strips. Peel the garlic and dice it into small pieces and put them both in the frying pan with the olive oil.
  3. Chop the carrots in thin, small slices, and break the cauliflower into small florets and be sure they measure up to about 2 cups.
  4. Once the potatoes are done boiling, drain all the water out.
  5. Turn the heat to medium high-high (6, but stove should not be red, so a little under), stir and fry the onions and garlic for about 8 minutes, then add the carrot and cauliflower. Stir for another 2 minutes and add the potatoes, water and salt.
  6. Cook for about 8 minutes and add the spices, including the curry powder, paprika, turmeric and cumin.
  7. Stir and let it cook for a 5 minutes, add the spinach and stir for 2 minutes and turn the heat off. Sprinkle on the ground pepper and serve.

 

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