Potato and cauliflower curry

Tamara West

Ingredients

2 Tbsp	Olive oil
1 tsp	Mustard seeds, brown
1 pinch	Chilli flakes
10	Curry leaves, fresh
1	Onion, finely sliced
2 tsp	Ground coriander
1 tsp	Garam masala
450 g	Potatoes, peeled and cut into 2.5cm dice (Main)
2 cups	Cauliflower, cut in to florets
½ cup	Coconut milk
1 handful	Coriander leaves

Directions

1. Pour oil into a medium-sized saucepan and place over a medium heat. When just hot, add mustard seeds and chilli flakes and cook until mustard seeds begin to pop, just a few seconds.
2. Lower heat and add curry leaves and onion. Cook until onion is soft, but not coloured. Add spices and cook for 30 seconds.
3. Add potatoes and cauliflower and stir to coat all in the spices. Pour in 1 cup water and season with salt. Cover and cook on a low heat for 20 minutes or until potatoes are tender.
4. Pour in coconut milk and heat through, then stir through chopped coriander. Serve in warmed bowls with rice, roti and extra vegetables.

Tip

Check out Ray McVinnie's video on'How to cook the perfect white rice'.