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Cauliflower and Potato Curry

A dry-style aloo gobi with peas, served with rice.

Ingredients

• 2 tbsp vegetable oil
• 1 onion
• 3 garlic cloves
• 20 g fresh ginger
• 1 tsp ground turmeric
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp garam masala
• 600 g cauliflower
• 500 g potatoes
• 400 g tinned chopped tomatoes
• 150 ml water
• 100 g frozen peas
• 300 g basmati rice
• 15 g fresh coriander

Method

1. Chop the onion, and peel and grate the garlic and ginger. Peel the potatoes and cut them into small chunks. Cut the cauliflower into florets.
2. Heat the oil in a large pan over a medium heat. Add the onion and cook for 6 minutes until soft.
3. Add the garlic, ginger, turmeric, cumin, ground coriander and garam masala and cook for 1 minute, stirring.
4. Add the potatoes, cauliflower, tomatoes and water. Stir well and bring to the boil.
5. Cover and simmer for 20 minutes, stirring now and then, until the potatoes are tender.
6. Stir in the peas and cook uncovered for 5 minutes.
7. Meanwhile, cook the rice following the packet instructions.
8. Taste the curry and season with salt and pepper. Scatter with chopped fresh coriander and serve with the rice.