Indian potato and cauliflower curry from Brassicas: Cooking the World's Healthiest Vegetables: Kale, Cauliflower, Broccoli, Brussels Sprouts and More by Laura B. Russell

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Notes about this recipe

  • Astrid5555 on October 01, 2014

    A nice and easy curry. Next time however, I would leave out the part where you cook the potatoes and cauliflower just in oil without any liquid and wait until they soften, which takes ages and not the suggested 6 to 8 minutes. On top 2 tbs water added after they start to soften is not enough liquid to simmer the vegetables until they are tender.

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