Cauliflower and potato curry

ingredients

• • 3 tablespoon ghee or olive oil*
  • 1 onion, finely chopped
  • 4 clove garlic, finely chopped
  • 2 teaspoon finely grated ginger
  • 1 tablespoon garam masala*
  • pinch dried chilli flakes
  • 1 teaspoon fine sea salt
  • 2 medium tomatoes, finely chopped
  • 3 medium (500g) potatoes, peeled and cut into 2cm pieces
  • 400 millilitre cold water
  • 1 medium (800g) cauliflower, cut into bite-sized pieces
  • coriander leaves, to serve

method

• • 1

    Heat ghee or olive oil in a large saucepan over medium-high heat. Add onion and cook, stirring often, for 8-10 minutes until a deep golden brown.

  • 2

    Add garlic and ginger and cook for a further 2 minutes. Add garam masala, chilli flakes and salt and cook for 1 minute.

  • 3

    Add tomatoes and continue to cook until they start to release their juices. Add potatoes and water, cover with a lid and simmer for 10 minutes.

  • 4

    Add cauliflower and cook with the lid ajar for a further 10-12 minutes or until tender. This should be a relatively dry curry, so if there’s still loads of liquid you can leave the lid off completely for the last 5 minutes to reduce the sauce. Taste and season more if required. Serve topped with coriander leaves.

  • 5

    If you want to make this into a more substantial meal, stir through 1.5 cups cooked chickpeas (or a 400g tin rinsed chickpeas) when you add the cauliflower, and serve with basmati rice or flatbreads.

notes

Emma's Notes: - Always the check label of pre-made ingredients if eating gluten free. - Ghee (clarified butter) can be found at selected supermarkets and Indian food stores. Or make your own by melting butter over a low heat and cooking gently for 8-10 minutes. Remove from heat and set aside for 10 minutes then strain through a fine sieve, leaving sediment in bottom of pan. - If you’re someone who gets nervous using a selection of whole spices, garam masala could well be your new secret weapon. Just like ‘curry powder’, garam masala is simply a blend of spices that varies slightly depending on the cook (or company) preparing it. It’s a wonderful addition to curries, egg dishes and even roasted vegetables.