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