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Cauliflower Curry
Quick curry. Makes for a light, easy and tasty dinner with some rice and naan or chapattis.
Ingredients
2 tablespoon groundnut oil
2 small onions, peeled, halved and finely sliced
3 cloves garlic
1 green chilli, seeds and membrane removed, chopped
3cm piece fresh ginger, peeled and chopped
Salt and freshly ground black pepper
1 teaspoon garam masala
½ teaspoon mustard seeds
½ teaspoon ground cumin
¼ teaspoon turmeric
3 cardamom pods, bashed
350g small potatoes, quartered
1 cauliflower, trimmed and broken into large florets
250g whole milk yoghurt
1½ tablespoon tomato purée
1 small handful fresh coriander, tough stalks removed
1 small handful cashews or pistachios, toasted
Method
Heat the oil in a large saucepan over a medium heat, then fry the onion until just golden.
While the onion is cooking, pound the garlic, chilli and ginger with a pinch of salt until they forma paste.
Add this to the pan and stir for a couple of minutes.
Tip in the rest of the spices and stir until the mustard seeds begin to pop.
Add the potatoes and cauliflower, and fry, stirring frequently, for five minutes, so that the vegetables are well coated with the spice mixture.
Pour in about 400ml water, bring to a simmer, cover and cook for 10-12 minutes, until the vegetables are tender.
In a bowl, whisk together the yoghurt, tomato purée and some of the hot cooking liquid.
Remove the curry from the heat, stir in the yoghurt mixture, return the pan to the heat and warm through very gently.
Stir in most of the coriander, adjust the seasoning and serve scattered with the remaining coriander and the toasted nuts.
Serves 4
Cook Books: Vegetable and Curry Recipes