|Watercolour by Sybille Pouzet|
In a month's time I will be in India, exploring Rishikesh and surroundings, doing loads of yoga, and eating a lot of curries!
So to get used to it, I have been trying out some recipes…
So for you this month here is another curry recipe, using seasonal ingredients as always!
Cauliflower is wonderful cooked in these indian spices and may well remind you of some Indian takeaways… perhaps a bit less greasy…
Feel free to customise it as usual, this is a nice base and you can adapt it by removing the peas and adding asparagus instead, or any other vegetable you like!
It is a lovely simple dish, easy to digest, and rather easy to make as well. I tend to make a big batch and keep it for a day or two… I hope you enjoy it!
Cauliflower, potato and pea curry
3 tbsp coconut oil
2 onions, finely chopped
2 garlic cloves, finely chopped
1 tsp ground ginger
1tsp mustard seeds
1tsp cumin seeds
2 tomatoes, diced small
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
3 curry leaves
1 kg potatoes, diced
1 large cauliflower, cut into florets
250g frozen or fresh peas.
Heat the coconut oil in a heavy pan. Sauté the onions and garlic until soft.
Add all the other spices and tomatoes and stir well. Cook for another 2 min.
Add the potatoes, some sea salt, and just cover with cold water. Bring to a simmer, cover with a lid and continue to simmer for 10min. Add the cauliflower and cook for another 6-8min, then add the peas and cook for another 2 or 3 min or until the cauliflower and potatoes are tender.
Serve hot with some rice or salad.