Traditional dry Indian curry with potatoes and cauliflower cooked in fragrant spices.
Prep 15 min
Cook 30 min
Serves 4
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400 g
Potatoes
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1 small head
Cauliflower
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1
Onion
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3 cloves
Garlic
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1 tbsp
Ginger
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1 tsp
Turmeric
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1 tsp
Ground cumin
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1 tsp
Ground coriander
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0.5 tsp
Chilli powder
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1 handful
Fresh coriander
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1
Peel and dice the potatoes into small chunks and cut the cauliflower into evenly sized florets.
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2
Heat oil in a large frying pan or shallow casserole dish over medium heat.
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3
Cook the onion for 6–8 minutes until softened and lightly golden.
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4
Add garlic and ginger and fry briefly until fragrant.
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5
Stir in turmeric, cumin, coriander and chilli powder and cook for 30 seconds to release the aromas.
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6
Add the potatoes and cauliflower and stir thoroughly so everything is coated in the spice mixture.
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7
Add a splash of water, cover with a lid and cook gently for 20 minutes, stirring occasionally to prevent sticking.
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8
Remove the lid for the final 5 minutes so any excess moisture evaporates and the vegetables lightly caramelise.
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9
Scatter over fresh coriander before serving.