Recipe: Potato and Cauliflower Curry (Indian month)

Good morning, fine folk of Birmingham.  Did you enjoy your Sunday lunch? Got any leftover roast potatoes and cauliflower? Great, I have just the quick recipe for you.

The last curry we did was a bit of an  epic, but this one will be much quicker to put together. Half the work is done already.

You need:

  • Several roast potatoes per person.  How many depends on how hungry you are.
  • Several florets of precooked cauliflower.  The same applies.
  • One large onion.
  • Three cloves of garlic
  • One tin of chopped tomatoes
  • One chopped green chilli
  • Ground cumin
  • Tumeric
  • Curry powder

Take a green chopping board and place it on a counter over a damp cloth.  Then start by finely dicing the onion, garlic and de-seeded chilli. Wash your hands thoroughly after handling chillies.

Take a wok or frying pan. Add a little oil and heat.  Then add a teaspoon of curry powder and stir it into the oil.  Once the curry powder and hot oil have mixed, add the onion, garlic and chilli.  Cook these off until they are soft and golden in colour.

Next add a teaspoon of Cumin and one of Tumeric.  Once these have blended in, add the tomatoes and stir them in until they start to bubble a little, add the potatoes and cauliflower.  Stir in well, and cover the vegetables well with the sauce.  Now cover with a lid and allow the curry to simmer slowly for 30 minutes. Occasionally stir it and check that it is not sticking to the bottom of the pan and burning.

Take a taste, is it spicy and full of flavour?  If not leave it a little bit longer.  If it is too spicy, add a little lime juice. Too bitter? Add a little sugar.

After 30 minutes it should have thickened up somewhat and be ready to eat.

Serve with rice, if you like, and/or naan bread.  You will definitely need natural yoghurt to take the sting out of the chilli.

And that is it.  Enjoy!

Words & photos by chef Nick Gilmartin who can be contacted on @Nick1975 or find out more here.

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