This humble vegetarian recipe of spicy cauliflower and potato is a hero dish by itself or as part of a shared meal with other curries and flatbread.
- 600 g cauliflower florets
- 400 g waxy potatoes
- 4 cm fresh ginger
- 1 garlic clove
- 2 tbsp ghee
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp cayenne pepper
- 1 tsp garam masala
- 400 g tin chopped tomatoes
- salt and freshly ground pepper
- coriander leaves, to garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Wash and drain the cauliflower florets. Peel the potatoes and halve or quarter depending on size. Peel the ginger and cut into thin strips. Peel and finely chop the garlic. Heat the ghee in a large frying pan and briefly sweat the cauliflower.
Add the potatoes and fry, stirring, until golden brown. Then add the ginger, garlic, cumin, coriander, cayenne pepper and garam masala and fry briefly. Add the tomatoes and approximately 150 ml water and season with a little salt.
Cover and cook gently for 30–40 minutes. Add a little more water if necessary and stir from time to time. Finally season to taste with salt and pepper and serve garnished with fresh coriander.