Cauliflower and potato curry

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 
Serves: 4

Ingredients

• 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

Method

1. Place potatoes in a pot, cover with water and bring to the boil.
2. Simmer until soft drain off water and, when cool enough to handle, peel and break into chunks.
3. 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.    
4. Add the split green chilli, mustard seeds and turmeric. Stir and cook for a couple of minutes.
5. 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.
6. Add in the garam masala and peas. Stir through and continue to cook for a few minutes.
7. Season with salt and pepper 
8. Serve with fresh coriander (cilantro), yoghurt, dried chilli flakes and some store-bought naan.