Potato and Cauliflower Curry

[Guest guest]

Potato and Cauliflower Curry

 

 

2 tablespoons (8 tsp) olive oil

1 brown (yellow) onion, cut into thin wedges

700 g (1 1/2 lb) desiree potatoes, peeled, cut into 2.5 cm (1 " ) cubes

2 cm (3/4 " ) piece fresh ginger, peeled, grated

2 garlic cloves, chopped

450 g (1 lb)(1/2) cauliflower, cut into florets

400 g (14 oz) can diced tomatoes

1/3 cup plain soy yoghurt

coriander (cilantro)sprigs, to serve

1/2 teaspoon chilli powder

2 teaspoons ground coriander

1 teaspoon ground cumin

1 teaspoon garam marsala

1/2 teaspoon ground turmeric

1 teaspoon salt

 

 

1. Make spice mix Combine spices in a small bowl. Mix well.

 

2. Heat oil in a large frying pan over medium heat. Add onion and

potatoes Cook, stirring occasionally, for 5 to 7 minutes or until

light golden. Add ginger, garlic and spice mix. Cook, stirring, for 1

minute.

 

3. Add cauliflower, tomatoes and 1/2 cup cold water to pan. Stir to

combine. Cover and cook for 30 minutes or until potato and cauliflower

are tender.

 

4. Add 1 tablespoon (4 tsp) curry liquid to yoghurt. Mix and add

yoghurt to curry (this will prevent curdling). Cook for 1 minute or

until warmed through. Sprinkle over coriander (cilantro) and serve.

 

 

Serves 4.