Cauliflower and potato curry, serves 4 as a main meal (or 6 as a side dish)
As featured in my blog post, Cauliflower
- 3 tablespoons of vegetable oil
- 2 onions
- 4 garlic cloves
- 6cm piece of ginger, peeled and chopped
- Tablespoon of mustard seeds
- Tablespoon of cumin seeds
- 3 tomatoes, finely chopped
- 6 curry leaves
- Teaspoon ground coriander
- Teaspoon ground cumin
- Teaspoon ground turmeric
- Half teaspoon cayenne pepper
- 1kg maris piper potatoes, cut into chunky diced pieces
- 2 green chillies, deseeded and chopped
- Large cauliflower, cut into florets bigger than the potato chunks
- Greek style yoghurt and cooked wholegrain brown rice, to serve
1. Heat 2 tablespoons of the vegetable oil in a pan over a medium heat and sauté the onion, garlic ad ginger, stirring for 6–8 minutes, until soft, then set aside.
2. Toast the mustard and cumin seeds in a dry pan over a medium heat for 30 seconds, until fragrant.
3. Transfer to a large saucepan with the rest of the vegetable oil, tomatoes, curry leaves and remaining spices. Cook for a further 5 minutes over a medium heat.
4. Add the onion mixture, potatoes and chillies and season with salt and pepper.
5. Pour in about 600ml water, or enough to just cover the mixture. Bring to a simmer over a low heat, cover with a lid and continue to simmer for 8–10 minutes.
6. Add the cauliflower and cook for another 8–10 minutes, or until the sauce has thickened and the potatoes and cauliflower are tender.
7. Serve with the cooked rice and a generous dollop of Greek yoghurt on the side. Enjoy!