A spiced cauliflower and potato curry is lovely and warming on these winter nights thanks to the fresh ginger and the addition of the green chili.
Fresh ginger adds a wonderful flavour and is full of circulatory stimulating antioxidants. Cumin is good for the digestion and Turmeric also part of the ginger family is associated with many benefits so lots in here good for you!
A note of caution is if you are less fond of too much warmth just leave out the seeds of the chili……
This dish is great on the side of your meat dish or just with some lentils or beans if you don’t fancy some meat and it is very easy to do
1 large Cauliflower – try romanesco for something different if you have it
.5 Lb Waxy potatoes
1 white onion chopped finely
a thumb size piece of fresh ginger peeled and finely chopped
1 Green chilli sliced finely with seeds if you are brave or without if you prefer
4 Tbsp vegetable oil or Ghee if you have it
1 tsp black mustard seeds
1 tsp ground Cumin
1 tsp cumin seeds
1.5 tsp Turmeric
Seasoning to taste
Cut cauliflower into florets and wash if necessary… not too small – bite size.
Peel the potatoes and cut into large chunks about 2″ square and cover them with salted water bring to the boil and boil for about 7 minutes and drain.
Heat the oil, add the onion and ginger and cook until golden brown – be careful not to burn, keep on a medium heat.
Add chili and spices and cook for 2 minutes stirring so it does not catch.
Add the potatoes and cauliflower stirring to coat well in the spices and onions. Season with salt and stir in about 4 tablespoons of water.
Cover and cook gently until tender. Check and add extra water if necessary – Be careful not to overcook as you don’t want mushy veggies!
Enjoy and let me know what you think.