Cauliflower Curry by Simon Marshall

 

Ingredients

• 1 whole cauliflower
• 2 medium potatoes
• 1 onion
• 1 tbsp ginger and garlic paste
• 2 tbsp curry powder
• ½ tbsp cumin
• Small handful of coriander
• ½ tin tomatoes
• 2 cloves of fresh garlic
• 1 dried chilli
• 1 fresh chilli (optional)
• 6 curry leaves (optional)
• Oil for frying
• Chicken stock
• Salt for seasoning
• Boiling water

Method

1. Blitz the tinned tomatoes until smooth.
2. Remove the cauliflower head and chop into chunks. Retain the leaves for the greens later.
3. Heat some oil in a pan and add in half of the onion, curry leaves (if using) and the ginger and garlic paste.
4. Fry until the mixture starts to colour a little.
5. Next, add in the curry powder and cumin and cook for about a minute to absorb the oil.
6. Finally add in the tomatoes to complete the sauce.
7. Simmer for a minute before adding in the potatoes and the cauliflower.
8. Stir in the chicken stock and add enough boiling water to cover the cauliflower.
9. Leave to simmer while you prepare the greens.
10. Roughly chop the leaves and stalks of the cauliflower.
11. Heat some oil in a frying pan and add in the garlic and dried chilli and fresh chilli (if using).
12. Fry until garlic starts to brown then add in the cauliflower greens.
13. Add a pinch of salt and stir to fry gently.
14. Next, add just a little water and then cover and allow the greens to soften for a minute or two.
15. Check the cauliflower curry has thickened nicely, then serve with the cauliflower greens and some rice.