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Cauliflower and potato curry

This Indian inspired vegetarian curry carries a flavour punch. Serve with lentils or rice.
Ingredients
  • 2 potatoes
  • 1 onion, diced
  • 1 tablespoon oil
  • 2 cloves garlic, crushed
  • 1 tablespoon fresh ginger, finely chopped
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground tumeric
  • 1 teaspoon chilli, finely chopped
  • 2 teaspoons ground cumin
  • 1 tablespoon curry powder
  • 1/2 cup water
  • 1/2 cauliflower, cut into florets
Method
  1. 1. Peel the potatoes and cut into cubes.
  2. 2. Heat the oil in a saucepan. Add and stir in the garlic, ginger and cumin seeds for 2 minutes.
  3. 3. Add the onion and stir until the onion is soft.
  4. 4. Add the potatoes, tumeric, chilli, ground cumin, curry powder and water. Cover and cook for 10 minutes until the potatoes are starting to soften.
  5. 5. Mix in the cauliflower and cook for a further 10 minutes until the potatoes are soft and the cauliflower tender.
  6. 6. Serve with rice or lentils.
Notes
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