The spice mix can be replaced with 2-3 tablespoons of curry powder but this will impact the flavour of the dish.
Cauliflower and potato curry
Ingredients
The Spice Mix
• 3 Dried red chillies
• 2 tsp Coriander seeds
• ¼ tsp Fenugreek
• ¼ tsp Mustard seeds
• ¼ tsp Cumin seeds
• 1 Cinnamon stick, 3cm long
• 4 Peppercorns
• 2 whole Cloves
• ½ tsp Ground turmeric
• ½ tsp Paprika
The Curry
• 5 Tbsp Canola oil
• 1 large Onion, diced
• 1¼ cups Water
• 1 Tbsp Finely grated root ginger
• 4 Garlic cloves, thinly sliced
• 350 g Potatoes, peeled and cut into 4cm pieces
• 1 pinch Salt, to taste
• 400 g Cauliflorets
• 1 can Coconut Milk, 400g
Steps
1. Mix all the spice ingredients – except turmeric and chili powder (paprika).
2. Heat 2 tablespoons of oil in a non-stick frying pan. Stir the onions on low heat until they are very soft. Add into the blender.
3. Heat another spoonful of oil. Add all the mixed ingredients from step 1 except for the turmeric and chili powder. Cook for 30 seconds over low heat.
4. Add the turmeric, chili powder, and 1 cup of water into the blender before mixing until very smooth.
5. Heat the remaining oil and stir-fry the ginger and garlic for a few seconds. Add the spice puree and cook for 30 seconds. Add potatoes, salt, and remaining water before covering and cook for about 10 minutes. Add the cauliflower and coconut milk. Cook until the cauliflower is very soft.
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