Broccoli and potato curry.

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Our delicious cauliflower and potato curry are not a typical “wet” curry. It’s more of a dry side with aromatic and spiced vegetables. This dish can bring you a lot of health benefits. Not only does it have anti-cancer effects against cruciferous vegetables and cauliflower, it also contains flavorful anti-inflammatory spice turmeric and coriander and gluten-free. This is a great side effect or as an extra protein on top of a main egg. In fact, this is the perfect way to use leftover steam or boiled potatoes instead of making chips or chips. You’ve never tasted so good!

Place the butter in a pan or skillet, and bake in medium heat until very hot. Add the cumin seeds, let them hiss for 30 seconds, then add the garlic. Once the garlic begins to stain, about 1 minute, add the onion. Sprinkle with salt. Cook for about 5 minutes until the Onions soften and begin to stain.

Add the cauliflower, sprinkle with salt and salad, until it starts to soften a little, maybe some brown spots, about 5 minutes. If used, add turmeric, coriander and chili. Cook until the vegetables are covered with spices and the spices begin to peel on the bottom of the pot. Add 1/4 cup water to the pan. Stir quickly and place the spices on the bottom of the pan. Cover. Reduce the heat to medium. Cook for 5 minutes. Stir once or twice to ensure that the sauce does not burn. If it looks dry, add a tablespoon of water. After that, broccoli should be ‘human’.

Raise the flame to medium height. Add the potatoes to the cauliflower and onion. Stir and mix. Add 2 tablespoons water and cover after applying the spices. Cook for 1-2 minutes, stirring occasionally. Add the remaining water and lemon juice. Cook opened it with medium heat until the liquid almost evaporated and the vegetables were covered with Onions and spices. Taste salt and serve.

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