Red Cauliflower and Potato Curry
Red cauliflower and potato curry
2 large potatoes
1 teaspoon turmeric
2 red peppers
4 medium tomatoes, chopped
35g peeled and roughly chopped ginger
2 cloves garlic, peeled and chopped
1 small onion, peeled and chopped
1 red chilli, chopped ( remove seeds if you don’t want it too hot)
2 tablespoons of oil
2 teaspoons garam masala
1 tin coconut milk
1 medium cauliflower, cut into florets – half bigger pieces
Peel the potatoes and cut into 2 cm chunks. Place in a saucepan covered with cold water and add the turmeric. Cook until just done and drain well.
Top and tail the peppers, remove green stalk and seeds and chop roughly. Place in a blender with the tomatoes, ginger, garlic, onion and chilli and blend to a smooth paste.
Heat a large frying pan and add the oil. When smoking add the cauliflower – don’t over crowd the pan – you may have to do this in 2 pans. Cook until sealed on both sides and golden. Season with salt and pepper and add the red paste and coconut milk. Simmer for 20 minutes or until cauliflower is just cooked. Add potatoes mix well and check seasoning. Garnish with coriander and serve.
Rice with peas and cucumber
250g basmati rice
600ml vegetable stock
1 onion, finely chopped
2 tablespoons oil
1 bunch scallions, chopped
150g frozen peas
½ cucumber, cut in half lengthwise and half again and chopped
2 tablespoons chopped coriander
Cook the onion in the oil until soft and then add the rice and stock. Bring to the boil then simmer for 10 minutes. Add the peas, cook for 2 minutes then add a lid and turn off the heat. Rest for 5 minutes then fluff up and add the scallions, cucumber and coriander. Mix well and check seasoning.
