Recipe detail

Vegetables Potato and cauliflower curry

6.4. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Vegetables

Cuisine: Indian

Program steps

  • Preheating:
  • 105 °C

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50 %
time icon Termination by time
time icon 00:15 hh:mm
probe icon 90 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 8

Name Value Unit
maris piper potato peeled and diced in 2cm cubes 4 pcs
cauliflower 800 g
large onion 1 pcs
fresh ginger grated 40 g
garlic cloves 3 pcs
green chilli chopped 3 pcs
coriander leaves, finely chopped 10 g
lime juice 5 ml
salt 3 g
canola oil 50 ml
cumin seeds 6 g
turmeric powder 3 g
chilli powder 6 g
coriander powder 3 g
garam masala spice 3 g
dried fenugreek 3 g


1. Pestle the garlic, chili, fenugreek and ginger adding a few drops of water to get a pasty consistency 2. In a Dutch oven on medium heat, brown the cumin seeds in oil and add the onion 3. Once the onions soften, add the garlic-ginger paste and sauté for about a minute before adding all your other spices 4. Add in the potatoes and sauté for a few minutes before stirring in the cauliflower 5. Set the oven to 90°C on combi and insert the Dutch oven with the curry. Cook for 15 minutes, or until the cauliflower is tender enough 7. Finish with fresh lime juice and coriander leaves and serve with naan

Recommended accessories

Enameled GN container