In a broth of clam juice and half-and-half, minced clams are cooked with potatoes and onion. a delicious, filling soup that is a hearty way to start a meal or may stand alone as a dinner.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ½ cup vegetable oil
- 2 tablespoons Madras curry powder, or to taste
- 1 teaspoon sea salt
- 3 large potatoes, cubed
- 3 large carrots, chopped
- 1 head cauliflower, cut into florets
- 1 (10 ounce) package frozen peas
- 2 tablespoons chopped fresh cilantro (Optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix oil, curry powder, and salt together in a small bowl.
- Combine potatoes and carrots in a large bowl; pour 2/3 of the curry sauce on top. Mix to combine. Spread on a large, rimmed baking sheet.
- Bake in the preheated oven for 30 minutes. Mix cauliflower with remaining curry sauce. Add to the baking sheet and continue baking for 20 minutes. Add peas; bake for 10 minutes more. Garnish with cilantro.
- Any favorite curry mix can be used. I really love Koshys Madras Curry Powder. It is made of turmeric, coriander, mustard, ginger, fennel, chiles, fenugreek, cardamom, cinnamon, cloves, black pepper, cumin, curry leaves, and asafoetida. To add some spice, I drizzle in some hot Thai chile oil.
Reviews
Weird, but I did not like it. A bunch of powdered curry just wasn’t enough to make this tasty. Maybe the curry I used wasn’t the right kind or something. It was like eating curry dust.
I did half of the recipe and used the Allrecipes curry powder that I received this month. I liked the ease of cooking everything on one pan, but I found that it needed a little more flavor for our tastes. Next time I would add some extra spices (turmeric and garam masala). I did find that my cauliflower needed more time to cook so I would add it after 20 minutes instead of 30 minutes.
Wow. This hit the spot. I wanted a meatless meal for after the holiday and this was a winner. I used ALLRECIPES curry powder, which has different ingredients than the recipe submitter’s- coriander, turmeric, cumin, fennel, garlic and salt; and tasted incredible! I added a sweet potato. Glad I did. It went perfectly with the spices. Instead of cilantro I topped it with ALLRECIPES mint since it came with the curry powder in the “a taste of India” spice kit. This does take time but it is worth it.
This was terrific! Did not have the spice mix, so substituted what I had from the list to make the required amount. Baked potatoes and carrots in chunks for a full hour. Added cauliflower for last 30 minutes and peas for last 5 minutes. We will have this again… maybe even tomorrow to go with the left-over butter chicken!
10.19.20 I had half a head of cauliflower in the fridge and wanted to try something new with it. We love curry, so that was the motivation to make this recipe which I scaled down to 3 servings. Takes a little time to cook, but it really is super simple to prepare. I’m not convinced this needs a full hour to cook, so I may reduce the time in the future. Recipe said to chop the carrots, but I will probably slice to about a 1/4-inch thick next time. My carrots were too small, and they were overcooked/browned. I’ve never had this Indian dish before, so I can’t speak to whether or not it measures up, but I can say that it was very good, and I wouldn’t hesitate to make again. Served with sautéed shrimp and white rice. Thanks for sharing your recipe, it’s a keeper!