This is a simple vegetable curry recipe using a dry spiced mix of onions and spices, so without a sauce. It works well on its own as a main or as a side dish.
It can be easily tailored to your tastes by using any other veg you like. If you prefer a more saucy curry, add a tin of chopped tomatoes during cooking.
- 450g floury potatoes, such as King Edward, Maris Piper
- 450g cauliflower, seperated in small florets
- 4 tablespoons vegetable (rapeseed oil)
- 2 medium heat green chillies, deseeded and finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon cumin seeds
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 1/2 teaspoon garam masala
- 1/2 teaspoon cayenne pepper
- Pinch salt
- Pinch ground black pepper
- Chopping board
- Kitchen scales
- Large frying pan or wok
- Large saucepan
- Vegetable peeler
- Wooden spoon
- Wash and peel the potatoes, then cut into 1 inch chunks
- Place the potatoes into a large pan of water, add a generous pinch of salt, bring to the boil and cook for around 6 minutes until tender
- Once the potatoes are cooked, drain and leave to cool a little
- In a large fryin pan, heat half the oil and add the cumin seeds. When they start to pop, add the cauliflower
- Fry the cauliflower for around 5 minutes stirring now and then until just tender and browned lightly. Once cooked, stide onto a plate
- Heat the rest of the oil in the frying pan, add the potatoes, chillies, ground cumin, turmeric, coriander and cayenne pepper
- Fry for around 8 mins while gently mixing now and then, until the potatoes develope a golden crust
- Add the cooked cauliflower to the frying pan and mix for 2-3 minutes until its heated through. In the final minute, sprinkle with the garam masala
Energy996kj 238kcal 11.9%
The starch based carbohydrates from the veg in this recipe provide a good source of important energy.
Vitamins and Fibre
The potatoes and cauliflower provide a good source of vitamins C and A respectively, as well as a source of fibre.