POTATO CAULIFLOWER CURRY
My daughter invited us to dine with her a while ago and made the most delicious vegetarian meal. The flavours for such a simple dish were so intense served with a side of fluffy rice and a few squares of crispy salty paneer, I just had to do a repeat performance for the two of us. My husband, a meat lover, was amazed that a bowl of simple vegetables could be SO good.
We had some leftovers so I mashed everything together, added an egg and a couple of tablespoons of flour to hold it all together, re-balanced the seasoning and formed into patties for frying. Like little naked samosas they were perfect served with some chutney and minted Greek yogurt. It would be worth making the whole meal again just to have these bites of deliciousness.
A word about spices…my favourite small batch spices come from a local company, Taste of Mauritius. Great quality and always fresh.
Potato Cauliflower Curry
- 4 Tbsp Olive oil
- 4 Cups Potatoes Cubed
- 4 Cups Cauliflower Cut into small florets
- 1 Cups Green peas Frozen are best
- 1 Small Onion Chopped
- 1 Tbsp Grated fresh ginger
- 2 Cloves Garlic Smashed and sliced
- 1 Tsp Tandoori spice
- 1 Tsp Garam masala
- 1/2 Tsp Chili powder More or less
- Salt & pepper To taste
- 1 15 oz can Diced tomatoes
- Parsley or cilantro Chopped, to garnish
- Cooked basmati rice
- Paneer Optional (cut into squares and pan-fried until golden on each side)
- In a saucepan heat 2 tbsp oil and sauté potatoes, cauliflower and peas for a couple of minutes until you see some light browning. Remove to a bowl and set aside.
- Add remaining oil to same pan and sauté onion until it browns. Add garlic, ginger and seasonings, stirring until fragrant.
- Add tomatoes and simmer for a couple of minutes to reduce liquid slightly.
- Return potatoes, cauliflower and peas to pan, stir to combine, place lid on pan and simmer for about 5 minutes or until vegetables are done but not mushy.
- Serve with cooked rice and pan-fried paneer if using. Garnish with chopped cilantro or parsley