This curried potato and cauliflower dish is delicious, filling and low-cost!
I was a really fussy eater as a child, and my Mum despaired about getting me to eat vegetables or fruit, I just wouldn’t touch them! Then when I was about 12 she discovered that I would eat all sorts of veg if they were curried and we had a breakthrough! I’ve moved on now and really enjoy most veg, but I’m still discerning about how they are cooked- and I still love them curried. This dish is a great way to squeeze in lots of speed foods without really noticing. It’s lovely as a side to another curry (I had it with leftover slow-cooker chicken tikka masala- recipe here) but it also stands alone, and is perfect for reheating for quick lunches.
SHARE THIS RECIPE
- 3 large potatoes about 900g, peeled and cut into large chunks
- A thumb sized chunk of root ginger peeled and finely chopped
- 3 cloves garlic peeled and crushed
- 1/2 a head of cauliflower broken into florets
- 1 red pepper deseeded and roughly chopped
- 1 large onion diced
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2 tsp turmeric
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 tsp chilli powder
- large handful chopped coriander
- Boil the potato chunks in a large pan of salted water for 10 minutes, add the cauliflower and cook for a further 5 minutes, then drain, and let steam for a few minutes to dry. Spray generously with frylight.
- Heat a good non-stick frying pan, add Frylight, and toss in the potatoes and cauliflower. Fry them for 10 minutes until the potatoes are lightly golden brown on the outside.
- Add the onion, and fry for another 5 minutes, until the onion has softened. Add the garlic, ginger and pepper and stir fry for 2 more minutes.
- Throw in all of the spices, and stir fry for another few minutes, being careful not to burn.
- Check that the potatoes are cooked through, stir through the coriander and serve.