Cauliflower & Potato Curry
Large portion recipe for cauliflower and potato curry .. ideal for all veggies .. Serve over white or brown rice.
25 pounds cauliflower (about 10 large heads)
2¼ ounces whole cumin seeds (about ½ cup plus 2 tablespoons)
18 ounces tomato paste (about 1 ¾ cup)
1¼ cup mild curry powder (4.25 ounces)
1 ounce ground coriander (about 5 tablespoons)
0.20 ounce ground cinnamon (about 2.5 teaspoons)
2 tablespoons salt, or to taste
¼ to ½ teaspoon cayenne
15 pounds thin-skinned potatoes, scrubbed and cut into ½ inch dice
5 cups diced red bell pepper (about 5 peppers)
2 cups fresh cilantro, chopped (optional)
2 pounds (32 ounces) frozen peas, thawed
Cut the cauliflower into florets about 2 inches wide across. Set aside.
In a large pot, toast the cumin seeds over medium-high heat, until they begin to pop, 5 to 10 seconds. Turn off the heat and add 2.5 quarts of water and tomato paste. While stirring with fork, sprinkle in the curry powder, coriander, cinnamon, salt, and cayenne. Bring to boil.
Add the potatoes, cover and simmer until slightly tender about 10 minutes.
Add the cauliflower and red bell pepper and simmer until tender, about 7 minutes.
Add 1 cup frozen defrosted peas and simmer 1 to 2 minutes.
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