A delicious combination of vegetables and spices
This is a great dish either as a main or as part of a tasting menu. Whilst it takes some prep, the end result is certainly worth it and will definitely impress!
Servings
4
Prep time:
15min
Cook time:
40min
Difficulty:
Medium
Ingredients
- 1 cauliflower
- 320g potatoes
- 3tbsp vegetable oil
- 2 onions
- 2 garlic cloves
- 2tbsp dessicated coconut
- 2tsp yellow mustard seeds
- 1tsp coriander seeds
- 1tsp cumin seeds
- 1tsp fennel seeds
- 1tsp ground turmeric
- 1 can chopped tomatoes (400g)
- 1 vegetable stock cube
- 1/2 thumb of ginger
- fresh coriander (optional, to garnish)
- salt and pepper to taste
Whilst there are a lot of ingredients, many of these are staples you should have and will probably use again in similar dishes. We served this just with some basmati rice, but you can also serve this with other dishes- such as Saag Paneer or Roasted broccoli in a mustard glaze.
In terms of spice levels, this is a mild- feel free to use more/less spices to suit your preferences.
Step by Step Instructions
Step 1
First, prepare the ingredients for the onion puree: peel and chop the garlic, peel and quarter the onions, and peel and chop the ginger.
Step 2
Add these ingredients into a food processor or blender, then pulse until there is a puree.
Step 3
Next, the spices: put the coriander, fennel and cumin seeds into a frying plan (no need to add oil) and fry on medium heat for 45-60 seconds, shaking occasionally to ensure the spices don’t burn. Transfer to a pestle and mortar, and grind.
Step 4
Heat the oil in a saucepan, then add the onion puree, and cook on medium heat for a minute. Next, add the ground spices, and mustard seeds, then mix everything well and cook for a further 5 minutes, stirring occasionally. Add some water if necessary.
Step 5
Next, mix the stock cube in 350ml of boiling water, and add to the pan. Add the chopped tomatoes and dessicated coconut and mix everything well. Cook for 5 minutes.
Step 6
Meanwhile, prep the vegetables: peel and chop the potatoes into bite-sized pieces, and cut the cauliflower into florets.
Step 7
Add these to the saucepan, mix everything, then cook for 20-25 minutes, until the vegetables are cooked.
Step 8
The curry is then ready to serve. Sprinkle over some coriander leaves if using. Enjoy!
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