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Potato and Cauliflower Curry


It’s about time for another tasty Indian recipe and potato and cauliflower curry is one of my favourite vegetarian meals. You will find it easy to prepare and it is based on a Punjabi style curry. This recipe is adapted from The Madhur Jaffrey Ultimate Curry Bible in order to make it healthier, and my girlfriend is attempting to lose weight. The curry can be served with breads – not for my partner though - or rice and with a nice yoghurt raita and pickles.
 

The original recipe calls for the potato and cauliflower to be fried in oil before making the curry but this isn't necessary to get a great tasting curry and omitting the oil makes it a perfect low fat vegetarian meal.

Potato and Cauliflower Curry

Ingredients
for 4 people

5oz onions peeled
2 inch piece of fresh ginger, peeled
4 cloves garlic, peeled.
About 12oz small salad potatoes which have been cooked and cut into approximately 1 inch square pieces.
1 lb cauliflower florets cut slightly bigger than the potato pieces.
A good pinch of ground Asafetida
1/2 teaspoon of cumin seeds
1 teaspoon of ground coriander
1/2 teaspoon of ground cumin
1/2 teaspoon of ground turmeric
1/2 teaspoon of ground cayenne pepper
1/2 can good quality chopped tomatoes
1 teaspoon salt
3 small green chillies with small slits cut in each
2 tablespoons reduced fat fromage frais or creme fraiche
Handful of chopped coriander
1 pint boiling water
Instructions To Make The Potato And Cauliflower Curry

 Preperation
Place the onions, ginger and garlic into the blender with about 3 tablespoons of water and whizz them until it makes a smooth paste. Of course if you don’t have a blender then you can always finely chop the onions, garlic and ginger then pound them into a paste using your pestle and mortar. I find, though, that the blender saves so much time and effort.
Next put a large non stick pan over a medium-high heat and spray a few times with the oil. Put in the asafetida then immediately put in the cumin seeds. Give a quick stir and then put in the onion mixture. Fry this for 3-4 minutes, stirring occasionally.
Now put in the rest of the ground spices (the coriander, cumin, turmeric and cayenne). Stir for about a minute and put in the tomatoes, continue stirring while cooking for another 2 minutes.
Reduce the heat, add the cauliflower and the water, stir and cook for around 5 mins before adding the potatoes and chillies. Check for salt and add to taste. At this point  stir the whole mix, cover and leave for the flavours to infuse until ready to eat.
When ready to to serve, gently reheat the curry then stir in the fromage frais or creme fraiche. Add the chopped coriander and stir through. Serve immediately.
Always add fresh coriander towards the end of cooking or it will lose its wonderful flavour.

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