Potato Recipe

This comforting dish transforms humble potatoes and cauliflower into a rich, aromatic meal using warm spices and creamy coconut milk. The potatoes become tender and fluffy, absorbing the flavors of ginger, cumin, and coriander, while the cauliflower adds a delicate texture. It is a simple, vegetarian-friendly option that feels both rustic and refined. Perfect for a cozy weeknight dinner or as a side dish that steals the show. The hint of chili provides a gentle warmth, balanced by the brightness of lemon juice at the end. It is an easy recipe that delivers maximum flavor with minimal effort.

Cuisine: Mediterranean

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 142.7

Dietary: Vegetarian

Description

This comforting dish transforms humble potatoes and cauliflower into a rich, aromatic meal using warm spices and creamy coconut milk. The potatoes become tender and fluffy, absorbing the flavors of ginger, cumin, and coriander, while the cauliflower adds a delicate texture. It is a simple, vegetarian-friendly option that feels both rustic and refined. Perfect for a cozy weeknight dinner or as a side dish that steals the show. The hint of chili provides a gentle warmth, balanced by the brightness of lemon juice at the end. It is an easy recipe that delivers maximum flavor with minimal effort.

Ingredients

2 Floury potatoes (such as coliban) ,
g cauliflower, cut into small florets
1 tablespoons Vegetable or olive oil
2 Cloves garlic, crushed
1 teaspoons Mild chilli powder
1 teaspoons Ground coriander
1 teaspoons Ground turmeric
ml can coconut milk
1 tablespoons Lemon juice

Directions

1
Peel the potatoes and cut them into bite-sized chunks.
2
Heat the oil in a large skillet or saucepan over medium heat.
3
Add the potatoes and cook for 5 minutes until slightly softened.
4
Stir in the crushed garlic, chili powder, coriander, and turmeric; cook for 1 minute until fragrant.
5
Add the cauliflower florets and stir to coat with the spices.
6
Pour in the coconut milk and bring to a gentle simmer.
7
Cover and cook for 15-20 minutes until potatoes and cauliflower are tender.
8
Stir in the lemon juice just before serving.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 142.7kcal

% Daily Value *
Total Fat 9.4g15%
Saturated Fat 5.1g26%
Cholesterol 0.0mg0%
Sodium 15.0mg1%
Total Carbohydrate 13.9g5%
Dietary Fiber 2.5g10%
Sugars 3.0g
Protein 2.4g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: potato, cauliflower, coconut milk, vegetarian, spiced, curry, ginger, cumin, coriander, turmeric, garlic, chili, lemon, olive oil, comfort food, dinner, side dish, easy, healthy, vegan

Read it online: https://www.chefs-mate.com/recipe/potato-recipe-167/