Cauliflower and potato curry

Cauliflower and potato curry

Total: 30 Min. | Active: 30 Min.
vegetarian, lactose-free
Nutritional value / people: 521 kcal
, Fat: 31 g
, Carbohydrate: 43 g
, Protein: 14 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

1 tbsp olive oil
1 onion, finely chopped
600 g cauliflower, cut into florets
300 g waxy potatoes, cut into pieces
2 tbsp yellow curry paste (e.g. Naturaplan Curry Paste)
2 ½ dl coconut milk
2 dl vegetable bouillon
salt to taste
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How it's done

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Heat the oil in a pan. Add the onion and sauté briefly. Add the cauliflower, potatoes and curry paste and sauté briefly. Pour in the coconut milk and stock, bring to the boil, reduce the heat, cover and simmer for approx. 15 mins. Season the curry with salt.

Good to know
Tip: Garnish with a handful of roughly torn coriander.

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