Potato & Cauliflower Curry
A real taste of India, with a genuine Indian curry recipe, suitable for vegetarians.
Mild Malay. curry 1Tbsp
Cinnamon stick 2/3stick
Star of Aniseed 1
Water - approx. 2tsp
Heat ghee or oil in a heavy base saucepan; Add star of aniseed and fry gennext add cinnamon stick for a further 2mins.
Then add the cloves for another 2 minutess, now add the ginger for 20 seconds, and lastly the turmeric and curry powder for 10 seconds.
Now add all the diced vegetables except the tomatoes and peas and sprinkle with salt.
Fry for a few minutes on a low heat until the vegetables start to sweat.
Now add the tomatoes and cook with lid on until cooked (about 25 mins)
Stir the pot occasionally and if the vegetables start to dry out, add a little water to the lid.
Lastly add frozen peas and sprinkle with chopped coriander before serving.
Try different vegetable combinations & curry powder combinations. Also add coconut cream or yoghurt to curry.
Salt brings out flavour of vegetables & shortens cooking time.
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