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PrintCAULIFLOWER AND POTATO CURRY
Potatoes and cauliflower make a wonderful combination for a curry, and a substantial side dish. Here, they are combined with the mild flavours of cumin, coriander, and turmeric with just enough chilli to give the dish that little extra punch.
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Par-cook the potatoes in a large pan of boiling water for about 10 minutes. Drain well and set aside.
- Heat the oil in a large, heavy pan. Add the cumin seeds and fry them for 2 minutes until they begin to splutter. Add the chilli and fry for a minute.
- Add the cauliflower florets and fry, stirring, for 5 minutes.
- Add the potatoes, ground spices, and salt and cook for further 7 - 10 minutes, or until both the vegetables are tender.
- Garnish with fresh coriander and serve with tomato and onion salad and pickle.
INGREDIENTS
- 450 grams potatoes, cut into 1 inch chunks
- 2 tablespoons Cooking oil
- 1 teaspoon cumin seeds
- 1 fresh green chilli, finely chopped
- 450 grams cauliflower, broken into florets
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ¼ teaspoon chilli powder
- ½ teaspoon ground turmeric
- ½ teaspoon salt
- Chopped fresh coriander (cilantro), to garnish
- Tomato and onion salad and pickle, to serve
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