40 minutes
Potato and cauliflower curry

Cauliflower and Potato Curry served with Brown Rice

This cauliflower and potato curry orginates from Pakistan and is a warm curry with warm sweet spices. The curry contains cauliflower, potatoes, ginger, garlic, roasted tomatoes and chilli. The curry is spiced with turmeric, cardamom, cinnamon, cayenne pepper and garam masala. The curry is served with brown rice and cucumber raita

How it's doneDirections

Step 1

Peel and grate the cucumber, squeeze the lemon(s) .
Wash and finely chop the fresh coriander, place the raita ingredients in a bowl, stir to mix the ingredients. Refrigerate

Step 2

Set the oven to 190C 375F or gas mark 5. Slice the tomatoes in half. Place the tomato halves on the baking tray with a tbsp of olive oil mix the tomatoes in the oil. Place in the oven cook for 10 mins

Step 3

while the tomatoes are cooking peel and cut the potatoes into cubes. Half fill a medium pan with water and boil. Add the potatoes cook till soft. Cut the cauliflower into florets.

Step 4

While the potatoes are cooking peel and crush the garlic using the garlic crusher or chop finely. Wash and finely chop the chilli, peel and grate the ginger, peel and finely chop the shallot(s)

Step 5

heat the oil in the frying pan using a slotted spoon remove the the potatoes from the pan add to the frying pan. Add the cauliflower to the pan of boiling water cook for 3 to 4 mins. Drain the cauliflower
add to the potatoes cook till golden brown remove the potatoes and cauliflower from the frying pan

Step 6

Heat the olive oil in the pan, add the shallots cook for a minute or two add the garlic and ginger add the chilli to the frying pan cook for 5 minutes

Step 7

Add the cumin seeds cook for a minute or two
Stir continually add the cumin add the turmeric, cayenne and coriander cook for a minute or two

Step 8

remove the tomatoes from the oven  remove the tomato skins chop tomatoes and remove any hard central parts of the tomatoes add to the frying pan

Step 9

return the potatoes and cauliflower to the frying pan. Add the water to the frying pan, add the salt cook uncovered until the sauce thickens

Step 10

warm the precooked rice by following the instructions
place one serving of rice onto a plate
place the curry on top of the rice
serve with the raita

What you needIngredients

Servings 2
Utensils
  • casserole dish
  • chopping board
  • large knife
  • fish slice
  • frying pan
  • mortar and pestle
  • lemon squeezer
  • grater
  • baking tray
curry
  • lamb (boneless)
  • 1/4 tsp turmeric
  • 2 tsp coriander seeds
  • 1/2 tsp cayenne pepper
  • 1 cardamom
  • 1 stick cinnamon
  • 2.5 tbsp sunflower oil
  • 2 shallots
  • 1/2 fresh chilli
  • 3 cm fresh ginger
  • 3 garlic cloves
  • 600 ml water
  • 4 tomatoes
  • 1/2 tsp salt
  • 300 grams potatoes
  • 1/2 tsp garam masala
  • 2 tbsp fresh coriander
  • 1/2 tsp salt
  • 1 packet brown rice
Raita
  • 250 ml yoghurt
  • 1/2 cucumber
  • 1/2 lemon (fresh juice)
  • 1/2 tbsp chopped coriander

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