Cauliflower and New Potato Curry
The beauty of this recipe is that it works well with nearly any vegetable. It is delicious with sweet potato, butternut squash, carrots etc. If making for the smaller children kids, hold back on the chilli and make sure the nuts are ground up finely.
2 tsp mustard seeds
2 tsp coriander
2 tsp cumin
2 tsp turmeric
1 large garlic clove or 2 small cloves, finely chopped or pasted
280g new potatoes
1 red pepper
2 cm ginger, finely chopped
1/2 or 1 chilli (dependent on the heat)
1 x 400ml can coconut milk
Handful fresh coriander
Toasted nuts (cashew, almond) – optional
Heat a little butter in a large saucepan and add your onions. Fry until softened and turning translucent.
Next, add the garlic, ginger and chilli and stir through for about 30 seconds.
Then add the mustard seeds, turmeric, cumin and coriander and cook for 1-2 minutes. Heating spices brings their flavour out but too hot and they often start to stick to the pan and burn.
Add your potatoes and coat in the turmeric mix.
Add the coconut milk and bring up to the boil. Reduce to a simmer and pop the lid on the pan and leave for 10-15 minutes or until the potatoes are cooked through. You can tell when they are ready by checking with a cutlery knife; if the knife goes in easily and feels soft it's cooked.
Add the cauliflower and pop the lid back on for 3-5 minutes (depending on the size of the florets) until just tender.
Stir through the finely sliced red pepper just for a few minutes to take out the raw edge. Add the coriander and sprinkle with toasted nuts such as cashews or almonds.