Ruth's Potato and Cauliflower Curry

Ingredients


•       1 medium onion – finely chopped
•       1-2 green chillies – finely chopped
•       A thumb sized piece of fresh root ginger – finely chopped (or I sometimes use the fresh paste)
•       ½ fresh cauliflower or 400g of frozen
•       2 medium tomatoes – roughly chopped
•       500 – 600g potatoes - cubed
•       Vegetable oil
•       A knob of butter (if desired)
•       1 tablespoon of black or yellow mustard seeds
•       1 teaspoon of ground turmeric
•       1 level teaspoon of ground cumin
•       1 teaspoon of coriander powder
•       A pinch of chilli powder (if desired)
•       Sea salt and freshly ground black pepper

 

Method

This is a recipe I have made up from a number of recipes – the idea is to experiment until you get the right balance of flavours that suits you!

•       Preheat oven to 220Celsius/425Fahrenheit/gas mark 7.
•       Put a large oven proof pan on a medium heat and add a couple of glugs of oil and the butter.
•       Add the onions, chillies and ginger and cook for about 5 minutes.
•       Add the tomatoes with the mustard seeds, turmeric, cumin, coriander and chilli powder.
•       Cook down for about 5 minutes stirring frequently – this basically becomes your curry paste.
•      Add the cauliflower and potatoes with a good sprinkling of salt and stir through (you can add 2 tablespoons of desiccated      coconut here if required).
•       Add approx 600ml of water – stir through and bring to boil.
•       Simmer with a lid on until potatoes are cooked - approximately 15-20 minutes.
•       Check and stir curry regularly to make sure not drying out – add water if necessary.
•       Once potatoes cooked, give curry another stir and add to pre-heated oven without lid for 20 minutes.
•       Once finished add more salt and pepper if required.

To serve
•       Sprinkle with chopped fresh coriander leaves if desired.
•       Serve with rice (and a wedge of lemon to squeeze over – again not necessary).