Potato and Cauliflower Curry with Pea Raita and Coconut Rice

For the full experience, make this recipe with the Kenwood Recipes app.

recipe by Marley Spoon

  • Time icon
    Total Time
    48mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    688
based on 11 ratings

A delicious veggie curry with coconut rice and fresh pea raita. This recipe is produced by Marley Spoon delivering fresh, pre-portioned ingredients directly to your door.

recipe updated Jun 13, 2021

Ingredients

  • Cilantro icon
    Cilantro
    4 sprigs
  • Greek yogurt icon
    Greek yogurt
    300 g (about 1 ¼ cups)
  • Ginger icon
    Ginger
    1 ½ teaspoons (about 3 g)
  • Peas icon
    Peas
    300 g (about 2 ½ cups)
  • Red onion icon
    Red onion
    85 g (about ⅔)
  • Ginger icon
    Ginger
    1 teaspoon (about 2 g)
  • Baby potato icon
    Baby potato
    300 g (about 5 ¼)
  • Cauliflower icon
    Cauliflower
    500 g (about 1)
  • Vegetable oil icon
    Vegetable oil
    2 tablespoons (about 30 ml)
  • Cumin seeds icon
    Cumin seeds
    1 teaspoon (about 2 g)
  • Ground turmeric icon
    Ground turmeric
    1 teaspoon (about 2 g)
  • Water icon
    Water
    350 ml (about 1 ½ cups)
  • Garam masala icon
    Garam masala
    1 teaspoon (about 2 g)
  • Sea salt icon
    Sea salt
    1 pinch
  • Black pepper icon
    Black pepper
    1 pinch
  • Coconut milk icon
    Coconut milk
    400 ml (about 1 ¾ cups)
  • Basmati rice icon
    Basmati rice
    150 g (about ¾ cup)

Tools

  • kCook icon kCook Multi
  • kCook icon Heatproof bowl
  • kCook icon Medium bowl
  • kCook icon Kcook bowl

Step preview

  1. Fit thick slicing disc (5) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Fit max blade to kCook bowl
  4. Add cilantro, greek yogurt, ginger and peas to the kCook bowl
  5. Fit kCook bowl to kCook Multi
  6. Attach lid to kCook bowl with filler cap fitted
  7. Blend with filler cap fitted - 45 sec, speed 12
  8. Transfer content of kCook bowl to medium bowl
  9. Chill in fridge
  10. Clean kCook bowl
  11. Fit stir tool to kCook bowl
  12. Add vegetable oil to the kCook bowl
  13. Fit kCook bowl to kCook Multi
  14. Attach lid to kCook bowl
  15. Heat with filler cap removed - 110°C, speed 3
  16. Then add cumin seeds and ground turmeric to the kCook bowl
  17. Cook with filler cap removed - 1 min, 110°C, speed 2
  18. Turn direct prep attachment to position 1
  19. Slice red onion into the kCook bowl with direct prep attachment
  20. Turn direct prep attachment to position 2
  21. Add ginger to the kCook bowl
  22. Cook with filler cap removed - 5 min, 110°C, speed 2
  23. Then add baby potato to the kCook bowl
  24. Cook with filler cap removed - 10 min, 110°C, speed 2
  25. Then add water to the kCook bowl
  26. Cook with filler cap removed - 5 min, 98°C, speed 2
  27. Then add cauliflower to the kCook bowl
  28. Cook with filler cap removed - 5 min, 98°C, speed 2
  29. Then add peas, garam masala, sea salt and black pepper to the kCook bowl
  30. Cook with filler cap removed - 1 min, 98°C, speed 2
  31. Transfer content of kCook bowl to heatproof bowl
  32. Clean kCook bowl
  33. Fit stir tool to kCook bowl
  34. Add water and coconut milk to the kCook bowl
  35. Fit kCook bowl to kCook Multi
  36. Attach lid to kCook bowl
  37. Heat with filler cap removed - 98°C, speed 1
  38. Then add basmati rice to the kCook bowl
  39. Cook with filler cap removed - 10 min, 94°C, speed 1
  40. Drain
  41. Serve
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