This fragrant, satisfying stew with just a bit of heat is perfect for the current chilly weather we are experiencing here in Hawke’s Bay. The fresh coriander adds a bright, fresh note but you could use parsley instead.
In India a curry made of cauliflower and potatoes is called Aloo Gobi. It is a favourite vegetable combination which sometimes includes peas. If this takes your fancy, add a cup of frozen peas in the last 5 minutes of cooking.
Curry leaves are available from Indian food stores and while not an essential ingredient, they do add a warm, smoky, citrusy flavour to dishes.
They are readily available, dried, but in some areas you may find them fresh. Fresh curry leaves look somewhat like bay leaves, but dried ones while similar to bay leaves are smaller and more fragile. Unlike bay leaves they do not need to be removed from dishes
before serving, as they are quite edible.
If you see fresh curry leaves buy up a bunch and freeze them – just put them in plastic bags and freeze. When you want to use, just add to your dish – no need to thaw.
Cauliflower & Potato Curry
Serves 4 as a main or 6-8 as side
2 tbsp vegetable oil
500g potatoes, scrubbed and cut into chunks
1 small cauliflower, cut into florets
3 cloves garlic, crushed
2 tsp grated ginger
2 bird’s eye chillies, sliced (optional)
½ tsp cumin seeds
½ tsp ground coriander
6 dried curry leaves
salt and freshly ground pepper
440g can diced tomatoes
½ cup chopped fresh coriander
1 Heat oil in a large saucepan over a medium heat. Add
potatoes and cauliflower and cook, stirring occasionally, for 8-10 minutes or until vegetables start to brown.
2 Add garlic, ginger, chillies, if using, cumin seeds, ground
coriander and curry leaves and cook, stirring, for 1-2 minutes or
3 Add tomatoes and 1 can water, bring to simmering, cover and simmer, stirring occasionally, for 15-20 minutes or until
potatoes and cauliflower are tender. Using a potato masher, roughly crush some of the vegetables – this thickens the mixture – and mix gently to combine. Stir in most of the fresh coriander. Scatter with remaining coriander and serve immediately.
Serving suggestion: For a vegetarian main, serve over rice with natural yogurt and naan bread.
Happy cooking and eating.
Recipe by Rachel Blackmore
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