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Potato and cauliflower curry

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details

  • Chef: Mandy
  • Serves: 4
  • Cost: 50p per person

This vegan potato and cauliflower curry is a delicious and healthy dinner that the whole family can enjoy. Perfect served with rice and a side of green veg.

 

INGREDIENTS

1 medium cauliflower, broken into pieces

1 tsp cumin seeds

2 tbsp sunflower oil

3 medium potatoes, chopped

1 tsp mustard seeds

1 onion, peeled and chopped

2 cloves garlic, peeled and chopped

1 inch chunk of ginger, peeled and chopped

1 small red chilli deseeded and chopped

1 tsp turmeric

1 x 400g tin chopped tomatoes

1 tbsp tomato puree

1 tbsp garam masala

salt and pepper to taste

fresh coriander, chopped

 

Instructions

  1. Preheat the oven to 180°C (fan)/200°C/gas mark 6.
  2. Put your cauliflower florets into a roasting tin. Add the cumin seeds and 1 tbsp sunflower oil and stir well. Roast for 30-40 minutes, stirring halfway. When the cauliflower is turning golden brown remove from the oven.
  3. Boil your chopped potatoes until soft. Drain and set aside.
  4. Heat the sunflower oil in a large saucepan. Add the mustard seeds. After one minute add the chopped onion. Stir and reduce the heat too low. Fry for 10 minutes or until soft.
  5. Add the garlic, ginger and chilli (if using) and fry for one more minute. Stir through 1 tsp turmeric then add the tin of chopped tomatoes and the tomato purée. Bring to the boil, then reduce the heat and simmer for 10-15 minutes. Add the garam masala and season with salt and pepper to taste.
  6. Add the cooked potatoes and cauliflower and stir through.
  7. Serve with rice or flatbreads and sprinkle coriander over the top before serving. A side of greens is also delicious – in the picture we served with stir-fried cabbage and coconut.