Cauliflower-Potato Dish Indian Style

Please test each unfamiliar ingredient carefully according to your dietary restrictions, even if it is labeled as suitable for your diet. Every body is different, and what I tolerate may cause reactions in you. So always listen to your body!

Before we begin, please take a moment to read the overview of the dietary restrictions for this dish. You’ll find them below the recipe.

Time: 35-40min Servings: 4-6 portions Ingredients: 1 small cauliflower 4 large potatoes 1 onion or spring onion 1 garlic clove or use garlic oil 2–2.5 tbsp mild curry powder (e.g., histamine-friendly curry from Histaminikus) 1 tbsp black cumin (Nigella seeds) A splash of Verjus (a mild, tangy alternative to vinegar/white wine/lemonjuice) 2.5 tsp salt 250 ml (about 1 cup) water (for deglazing and cooking) Instructions: 1. Fry the potatoes: Peel and cube the potatoes. Heat some oil in a large pan or wok over medium heat. Fry the potatoes for about 5 minutes until lightly browned. 2. Add the cauliflower: Break the cauliflower into florets and add it to the pan. Cover with a lid and cook for another 5 minutes over medium heat, stirring occasionally, until the cauliflower is slightly browned. If needed, add a little water to prevent burning and to deglaze the bottom. 3. Add spices and aromatics: Stir in the curry powder, diced onion, crushed garlic, and black cumin. Cook for 2–3 minutes, stirring, until the spices are fragrant. 4. Deglaze with Verjus: Add a splash of Verjus and 250 ml of water. Stir everything together and lower the heat. 5. Simmer: Let the dish simmer for about 15 minutes over medium heat, stirring occasionally, until the vegetables are soft and the flavors have melded. 6. Season and serve: Taste and adjust the seasoning with salt, then serve. Calories: ~ 167 kcal Carbohydrates: ~ 26g Protein: ~ 4g Fat: ~ 5g Fiber: ~ 5.5g Sugar: ~ 3g

Dietary Considerations:

Vegan and vegetarian: 

• The recipe is entirely plant-based.

Gluten-free: 

• No gluten-containing ingredients are included.

Histamine-friendly: 

• The Histaminikus curry powder and Verjus make this recipe suitable for those with histamine intolerance.

Lactose-free: 

• No dairy ingredients.

Low FODMAP: 

• If you omit the garlic or replace it with garlic-infused oil, the recipe can also be suitable for those following a low FODMAP diet.

Fructose:

• If onions are swapped for spring onion and garlic for garlic infused oil the recipe is Fructose free

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