Winter Salads and Vegetables

Cauliflower and potato curry

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Fragrant, colourful and wonderfully filling, this cauliflower and potato curry is heady with spice and is so comforting and healthy too.  It’s also really simple to prepare.  If you have a pestle and mortar, this is the perfect opportunity to taste and grind the spices yourself.

Serves 4.

This recipe is taken from my first cookbook, In One Pot: Fresh Recipes for Every Occasion, W&N, 2013.

Ingredients

  • 1 tsp coriander seeds
  • 1 tsp mustard seeds
  • 1 tsp fenugreek seeds
  • 3 tbsp groundnut oil
  • 1 large onion, sliced
  • 1/2 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 red chilli, deseeded and roughly chopped
  • 2cm piece of ginger, peeled and finely chopped
  • 2 garlic cloves, finely sliced
  • 800g potatoes, peeled and cut into 2cm pieces
  • 200ml water
  • 2 tomatoes, roughly chopped
  • 1 small head cauliflower, broken into florets
  • 20g fresh coriander, chopped
  • salt freshly ground black pepper

Instructions

  • Toast the coriander, mustard, fenugreek and cumin seeds in a dry heavy-based pan over a medium heat (the one you will use to cook the curry in will do fine).  Don’t add any oil, just fry for a minute or so until the spices begin to crackle and start to release their fragrance.  Be careful not to let them burn though.
  • Tip the spices into a pestle and mortar and grind well.  This is the wonderful moment when all the amazing aromas are released.
  • Reduce the heat and add the oil.  Then add the onion and a good pinch of salt.  Cook for a couple of minutes, then add the ground spices, chilli, ginger and garlic.  Put the lid on and cook on a gentle heat for at least 5 minutes, or until everything begins to soften but not brown.
  • Add the potatoes and season well.  Let them fry briefly for 2-3 minutes, then add the water and tomatoes.  Cover and simmer gently for 20-30 minutes, or until the potatoes are almost soft.
  • Now stir in the cauliflower.  Cover and let the mixture steam and cook for a further 15-20 minutes, or until the vegetables are soft but still holding together and the flavour of the spices has been absorbed.
  • Remove the lid and cook uncovered for 5-10 minutes.  Sprinkle with the coriander and serve with a cooling cucumber raita, naan bread or steamed rice.

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