Also known as aloo gobi, this mild Indian curry is super simple to make and uses ingredients you’re likely to already have at hand. It's also vegetarian and gluten-free. Created by Emma Galloway for Taste Magazine.
For more recipes, tips and inspiration from Emma Galloway, check out her blog at mydarlinglemonthyme
Ingredients
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.
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.
The first fruit curry I tried was from one of Camellia Panjabi’s recipe books and it was a magical experience – not at all as odd as I thought it would be. This is my version and it’s a stand out if you’re looking to expand your repertoire of vegetarian meals.
Emma Galloway
