Today for lunch, my grandma made this potato and cauliflower curry that she found in the January 2015 edition of the Asda magazine. It's full of delicious vegetables and is good to eat both on its own as well as with rice.
Ingredients (to serve 4 people)1 level teaspoon fennel seeds
1 level teaspoon mustard seeds
1 level teaspoon ground cumin
1 level teaspoon ground coriander
1 level teaspoon turmeric
2 tablespoons sunflower oil
1 medium onion, halved and sliced
1cm piece root ginger, peeled and grated
2 green chillies, deseeded and finely chopped
2 cloves garlic, crushed
400g potatoes, peeled and cut into 2cm chunks
1 bay leaf
225g pack cherry tomatoes on the vine, removed from the vine and quartered
1 tablespoon chopped fresh coriander, plus leaves to garnish
- Crush the fennel and mustard seeds in a pestle and mortar, or put in a small bowl and carefully crush with the end of a rolling pin. Mix with the cumin, coriander and turmeric. Set aside.
- Heat the oil in a large pan and cook the onion until soft and translucent. Add the ginger and chillies and cook for 2 minutes. Add the garlic and cook for 1 minute. Reduce the heat, add the spice mixture and stir for 1 minute.
- Add the potatoes and the bay leaf and stir to coat. Add the tomatoes and 400ml water and heat until simmering. Cover and simmer for 5 minutes.
- Meanwhile, cut the cauliflower into florets, discarding the tough stem and any leaves. Add to the saucepan, cover and simmer for 15 minutes.
- Gently stir in the chopped fresh coriander. Garnish with extra coriander leaves.