Friday, 24 June 2016

Cauliflower & Potato Curry

Of all the vegetarian dishes that I have cooked over the years, the one I have whipped up most frequently is probably this, or at least a variation of it. I say that as the recipe for this is actually quite fluid and I have probably never cooked it in exactly the same way twice. Potatoes and cauliflower are of course the mainstays but you can also add further veg as you see fit - often I add peas for instance and they are an excellent fit or you could add a larger mix: carrot, aubergine, peppers and so on.

Similarly make it as spicy or mild as takes your fancy: you could even add coconut milk if the mood takes you. Whatever you choose, serve with a big mound of fluffy basmati rice and if you can, the coriander yoghurt as it really lifts the flavours.

Note that you can peel the potatoes if you like, I don’t bother.

Cauliflower & Potato Curry
serves 2

1 tbsp vegetable oil
1 onion, finely chopped
2 cloves of garlic, crushed
2cm piece of ginger, finely chopped
½ tsp mustard seeds, toasted
½ tsp cumin seeds, toasted
small tin chopped tomatoes
3 curry leaves
½ tsp ground coriander
½ tsp ground cumin
½ tsp ground tumeric
¼ tsp cayenne pepper
300g potatoes, chopped into thick chunks
1 green chilli, deseeded (otional) and sliced
½ head cauliflower, cut into florets just larger than the potato
Greek-style yogurt
small handful coriander, chopped

Mix the chopped coriander with 3 or 4 tbsp yoghurt in a small bowl and set aside.

Mix the chopped coriander with 3 or 4 tbsp yoghurt in a small bowl and set aside.

Place the potatoes in a saucepan with salted water and bring to the boil. Boil a further 5 minutes, then drain.

Meanwhile heat the oil in a pan and add the onion, garlic and ginger. Cook for at least ten minutes until softened and golden.

Mix in the chilli and spices and cook for 2 minutes, constantly stirring.

Now add the potatoes and cauliflower, stirring to coat them in the spice mixture.

Add the tomatoes and curry leaves and simmer for 5 minutes.

Add about 250ml water, season generously then bring back to a simmer, cover and let cook for about 10 minutes.

Serve with some plain rice and the bowl of coriander spiked yoghurt on the side.

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