Name: Cauliflower and potato curry
Total time: 40 min
Yield: Serves 2-3
Cuisine: Indian
Ingredients: 450g potatoes, peeled and chopped into 2cm cubes; ½ onion, peeled and chopped; 3 cloves garlic, peeled and roughly chopped; 4cm piece ginger, peeled and chopped; groundnut oil; 1 cauliflower, broken into small florets; 1 tsp cumin seeds; 1 generous tsp ground coriander; ½ tsp ground cumin; 1 tsp turmeric; ¾ tsp cayenne pepper; 3 green chillies, seeded and quartered; 3 large tomatoes, chopped; ½ small bunch coriander, chopped; natural yoghurt; white basmati rice and/or naan bread

450g potatoes
peeled and chopped into 2cm cubes
½ onion
peeled and chopped
3 cloves garlic
peeled and roughly chopped
4cm piece ginger
peeled and chopped
groundnut oil
1 cauliflower
broken into small florets
1 tsp cumin seeds
1 generous tsp ground coriander
½ tsp ground cumin
1 tsp turmeric
¾ tsp cayenne pepper
3 green chillies
seeded and quartered
3 large tomatoes
chopped

TO SERVE

½ small bunch coriander
chopped
natural yoghurt
white basmati rice and/or naan bread

Method

step 1
Heat a pan of boiling water and cook the potato until almost tender, about 5 minutes, then drain well. While it’s cooking, put the onion, garlic and ginger in a narrow container with 2cm of water and use a stick blender to blitz until smooth (or whizz in a small food processor). Put 6 tbsp oil in a heavy pan, heat, add the potatoes and fry until golden. Remove and set aside. Fry the cauliflower until golden. remove and set aside. Put the cumin in the pan, cook for 30 seconds, add the onion mix and cook for 4-5 minutes. Add the remaining spices, chillies and tomatoes, cook for 2 minutes, then add the potato and cauliflower with 500ml water. Cook for 4 minutes. Scatter with coriander and serve with yoghurt and rice or naans.