A traditional vegetarian dish served at nearly all Indian restaurants and this is healthy and very easy to put together. I love cauliflower and the great thing about cooking this from home is that you can put as much or as little spice as you like. This dish doesn’t use coconut milk and very little oil – so it is not a heavy dish at all. Served with warm wholemeal naan, it has a lot of flavour and digests very well. I will definitely be making this again!
2 x medium potatoes – chopped into cubes (peeled is best for this recipe)
1/2 a large cauliflower – chopped into florets – (try and get them roughly the same size)
1 x 400g tin of plum tomatoes
1 x cup frozen peas
2 x tbsp olive oil
1/4 inch – peeled and chopped ginger
1 x medium onion – chopped
3 x large garlic cloves – peeled and halved
2 x tbsp BOLS mild curry powder
1 x tsp Garam Masala
1/4 x tsp cayenne pepper
2 x tsp Turmeric
2 x tsp cumin
1 x tsp salt
1 x tsp pepper
1 x tbsp ketchup or agave syrup
1 x tsp sea salt
1 x tsp ground black pepper
Boil your chopped potatoes in a large pan for about 8 minutes in lightly salted water, then with a slotted spoon drain them and set aside. In the same boiling water add in the cauliflower florets and cook until just soft, drain and set aside with the cooked potatoes.
In a food blender, add in the chopped onion, peeled garlic cloves, ginger, tinned tomatoes, ketchup or agave, olive oil, and blitz.
Add the tomato mixture to a large pan and heat to medium temperature so the mixture starts to gently simmer. Add in the curry powder, turmeric, cumin, cayenne, garam masala, salt and pepper, and stir. Add in the cup of frozen peas and stir through. Cook for about 5 minutes until the peas are cooked, then add in the cooked potatoes and cauliflower and warm through for about 2-3 minutes. Take off the heat and serve. This is the sort of dish that gets better as it sits so you can always leave it for a while and then gently reheat. I served it with bulgur wheat and warm wholemeal naan and a cucumber and tomato salad – delicious!