Gaby used to cook a potato curry in her uni days which she was reminiscing about the other day, so I cooked up this recipe to see if it lived up to her memory. It did. This is a fast & fresh recipe for cooler months.
CAULIFLOWER AND POTATO CURRY
Prep time: 10 minutes
Cook time: 50 minutes
- 4 desiree potatoes, skin on
- 2 tbsp of olive oil
- 1 brown onion, diced
- 1 clove of garlic, crushed or grated
- 1 tsp of grated fresh ginger
- 1 green chilli, cut lengthwise
- 2 tsp of yellow mustard seeds
- ½ tsp of turmeric ground
- 1 cup of vegetable stock
- 1 head of cauliflower, cut into florets
- 2 tsp of garam masala
- salt and pepper
- 1 cup of frozen peas
- 4 sprigs of coriander (cilantro), picked and washed
- 4 tbsp of plain or greek yoghurt
- naan, to serve
- Place potatoes in a pot, cover with water and bring to the boil.
- Simmer until soft drain off water and, when cool enough to handle, peel and break into chunks.
- While potatoes are cooking, heat a large sauté pan or frying pan that has a lid, add the oil and cook the onions, garlic and ginger until fragrant.
- Add the split green chilli, mustard seeds and turmeric. Stir and cook for a couple of minutes.
- Add the vegetable stock and cauliflower, bring to the boil for 5 minutes then add in the potatoes and simmer with a lid on for 10 minutes or until cauliflower is soft.
- Add in the garam masala and peas. Stir through and continue to cook for a few minutes.
- Season with salt and pepper
- Serve with fresh coriander (cilantro), yoghurt, dried chilli flakes and some store-bought naan.