Cauliflower, swede and potato curry

Use a potato that will keep its shape and not go to mush in the water. You can adapt by using other root vegetables such as turnip, squash, parsnip, sweet potato, etc

PREP: 10 MINS / COOK: 35 MINS
SERVES 4
Vegetarian

INGREDIENTS

Vegetable oil for frying
1 tsp brown mustard seeds
1 small onion, grated
2cm fresh ginger, grated
2-3 dried red chillies – leave whole
½ tsp ground turmeric
1 tsp fennel seeds
1 tsp fenugreek seeds or ½ tsp of ground fenugreek
200g chopped tinned tomatoes
4 tbsp desiccated coconut
250g mixed swede and potato, diced into ½ inch cubes
1 small cauliflower, broken into small florets
Handful of chopped fresh coriander
Salt – for seasoning
Steamed rice, yogurt, naan breads to serve

METHOD

  1. In a frying pan, heat a little oil, and then add the mustard seeds. Cook on a medium heat until the mustard seeds just start to pop, being careful not to let them burn otherwise they will be bitter, and then add the onion and ginger and fry for another 3-4 minutes.
  2. Add the dried chillies, turmeric, fennel and fenugreek seeds or powder; continue frying for another a minute. Then add the tomatoes, coconut, swede, potatoes give them a turn around in the spices followed by about half a cup of water. Season, cover and simmer for 20 minutes, keep an eye on it and add more water if necessary.
  3. Stir through the cauliflower, cover and simmer for 10 minutes, checking to ensure the cauliflower is not overcooked. Remove the dried chilli’s and scatter with coriander before serving with rice, yogurt and some warmed naan breads