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Prep 30min
Total30min
Servings10
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Ingredients
10
small Yukon gold potatoes
1
head cauliflower
1/4
cup red wine vinegar
1
cup yogurt
1/4
cup mayonnaise
1
large onion
2
jalapeños
5
cloves garlic
1
inch ginger
1
tablespoon curry powder
2
tomatoes
1/2
English cucumber
2
tablespoons chopped cilantro
1/2
stick butter
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Steps
1
Chop the potatoes and cauliflower and toss in half the butter(melted). Add salt and pepper and roast until tender.
2
Meanwhile, chop the onion, jalapeños, garlic, and ginger. Brown the onion in the rest of the butter until very browned, about 15 minutes. Add the jalapeños, garlic, ginger, and curry powder and cook 3 minutes.
3
In a blender, mix the yogurt, mayo, red wine vinegar, and curry mixture. Blend until smooth.
4
When the potatoes and cauliflower are tender, mix with the yogurt curry sauce and half mash so there are some chunks and some smooth parts. You may have too much yogurt curry sauce, so start by adding only half and go from there. You don't want the potatoes to be swimming in the sauce.
5
Dice and mix in the tomatoes, cuke, and cilantro. Stir and add more yogurt curry sauce if needed.
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No nutrition information available for this recipe
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