Cauliflower curry with spiced yoghurt potatoes(Veg)
This easy vegetarian curry is full of flavour, even cauliflower-haters will love it!
Ingredients
- For the curry
-
2 tsp cumin seeds
100ml/3½fl oz vegetable oil
30g/1oz butter
1 tsp ground cumin
2 tbsp ground coriander
1 tsp turmeric
1 tsp cayenne
1 cauliflower head, cut into florets
225g/8oz potatoes, cut into chunks
6 tomatoes, puréed
225g/8oz frozen peas, thawed
handful coriander leaves
- For the potatoes
-
75ml/3fl oz vegetable oil
1kg/2lbs 2oz new potatoes, jersey royals, anyas or similar
2 onions, finely diced
1 tbsp grated fresh ginger
2 tsp ground cumin
2 tbsp ground coriander
1 tsp cayenne pepper
1 tsp garam masala
150ml/5fl oz natural yoghurt
400g/14½oz fresh tomatoes
150ml/5fl oz double cream
1 lime, zest only
Preparation method
-
For the curry, toast the cumin seeds in a frying pan for two minutes. Add the oil, butter and the remaining spices, stir well and cook for a further minute.
-
Add the cauliflower, potatoes and tomatoes and stir-fry for 2-3 minutes
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Pour in enough water to just cover the vegetables and simmer for 15 minutes, or until tender. Add the peas and garnish with coriander leaves.
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For the potatoes, heat half the oil in a large saucepan, add the potatoes in a single layer and fry for eight minutes, turning every so often. Remove from the pan and set aside.
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In the same pan add the remaining oil and fry the onions and ginger on a low heat for 15 minutes, or until golden-brown. Add spices and cook for a further 30 seconds.
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Next, add the yoghurt, tomatoes, salt and potatoes and simmer for 20 minutes. Then stir in the cream and lime zest.
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Serve the curries in separate serving bowls with naan bread.
