Vegetarian Potato And Cauliflower Curry - cooking recipe

Ingredients

2 teaspoons salt, divided
8 small Yukon Gold potatoes, cut in half
2 cups cauliflower florets, or more to taste
3 tablespoons water, or as needed
2 tablespoons curry powder
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper, or to taste
1 pinch saffron (optional)
2 tablespoons ghee (clarified butter)
1 teaspoon whole cumin seeds
1 small onion, diced
1 lemon, juiced
1 (15 ounce) can garbanzo beans, drained
1 cup frozen peas (optional)
1 cup unsweetened coconut milk
3 tablespoons chopped fresh cilantro

Preparation

Bring a large pot of water to a boil with 1 teaspoon salt. Add potatoes; boil until easily pierced with a fork, about 10 minutes. Transfer potatoes to a strainer using a slotted spoon; rinse with cold water. Add cauliflower to boiling water; cook until easily pierced with a fork, 3 to 5 minutes. Transfer cauliflower to strainer using slotted spoon; rinse with cold water. Reserve 1/2 cup cooking liquid.
Combine 3 tablespoons water, curry powder, coriander, cayenne, and saffron in a small bowl until paste forms. Let curry paste stand until flavors blend, about 10 minutes.
Heat ghee in a stockpot over medium heat. Add cumin seeds; cook and stir until seeds begin to pop. Add onion and remaining 1 teaspoon salt; cook and stir until onions begin to soften, about 3 minutes. Add curry paste; cook and stir until fragrant, about 2 minutes more. Add lemon juice, reserved cooking liquid, potatoes, cauliflower, and garbanzo beans; stir well to combine.
Stir green peas, coconut milk, and cilantro into potato-cauliflower mixture; simmer until vegetables are heated through and mixture has thickened slightly, about 10 minutes.