This is a fenugreek-flavoured potato and cauliflower curry. It's crunchy, full of flavour, spicy and truly delicious.
The recipe is adapted from Pat Chapman's Curry Bible.
Ingredients:
225 g cauliflower florets
3 small potatoes, peeled and halved
4 tbsp ghee
110 g onions, sliced
2 garlic cloves, crushed
1 tbsp fresh grated ginger
10 cherry tomatoes, halved
1/3 each green, yellow and red bell pepper, chunkily cut
1 fresh green chilli
1 tbsp cashew nuts
1 tbsp pistachio nuts
1 tsp sultanas (optional)
1 tbsp coconut milk powder
1 tsp cumin seeds
1 tsp hot curry powder
1/2 tsp turmeric
1/2 tsp chilli powder
1/2 tsp garam masala
chopped fresh coriander leaves to sprinkle
Method:
Heat the ghee in a deep frying pan or wok, stir-fry the onions, garlic and ginger for about 3 minutes.
Add the spices with 1-2 tbsp water and continue stir-frying for a couple of more minutes.
Add the tomatoes, peppers and chopped chilli, stir-fry for 5 minutes.
Add the cauliflower florets and potato, add just enough water to keep things mobile, cover and simmer on medium heat until tender and cooked through.
Add coconut powder, sultanas, nuts and coriander, salt to taste.
Mix well, heat through and serve.
Bon Appetit!
