Curry Braised Potatoes w/Cauliflower, Yogurt, Parsley + Mint

Name: Curry Braised Potatoes w/Cauliflower, Yogurt, Parsley + Mint
Ingredients: 1 onion (½ lb | 1 cup | 230 g), cut into thin slices; 2 Tbsp (12 g) curry powder; Neutral oil; 1 cup (240 ml) water or stock; 1 cup (240 ml) water or stock; 2 lb (910 g) small potatoes; 5 garlic cloves (1 oz | 30 g), minced; ½ bunch parsley (1.2 oz | ¾ cup | 34 g), roughly chopped; ½ cup (70 g) golden raisins; 1 head (2 lb | 910 g) cauliflower, shaved into ribbons; Salt; 1 cup (240 g) yogurt; 6 sprigs mint, roughly chopped

Preparation info

Difficulty
Easy

Appears in

Ruffage

By Abra Berens

Published 2019

About

Ingredients

Neutral oil
2 Tbsp (12 g) curry powder
1 onion

Side dish
Vegetarian
Gluten-free

Method

Heat a glug of oil in an ovenproof frying pan and bloom the curry powder. Add the onion and garlic and sweat until tender. Add the potatoes and water and a big pinch of salt. Braise until the potatoes are tender, about 25 minutes, then toss with the cauliflower, raisins, parsley, and mint. Top with the yogurt and serve.