PREP TIME: 15mins COOKING TIME: 25mins

Lovely family friendly dish that is super easy to make with simple ingredients you might already have at home.

The fragrant combination of cauliflower, potatoes, peas and warming spices will become a firm family favourite!

I love the fact that the dish will benefit from being made ahead giving the spices ample time to settle.

Getting Ahead: the dish can be made up to 2 days ahead.

Seasonal Swaps: You can use a can of tomatoes instead of fresh tomatoes just reduce the water to 50ml (instead of 100ml).

 

 

SERVING SUGGESTION

The masala curry can be served with dal, rice and some full fat yogurt on the side.  A flaky paratha, naan or flatbread alongside will be the perfect too! The curry would be amazing filled in a pita bread topped with some yogurt raita!

INGREDIENTS
  • 3 tablespoons oil of choice
  • 1 teaspoon black mustard seeds
  • 1 teaspoon cumin seeds
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 3 tablespoons ginger, grated
  • 4 plum tomatoes, roughly chopped
  • 2 teaspoons fine salt
  • 2 teaspoons garam masala
  • 2 teaspoons ground turmeric
  • pinch chilli flakes or chilli powder (opt)
  • 200g frozen peas
  • 450g cauliflower florets
  • 250g potato, peeled and cut into 2.5cm chunks
  • 100ml water
  • handful coriander, chopped
METHOD
  1. Heat the oil in a medium saucepan over a medium heat. Add the mustard and cumin seeds and heat until fragrant, 2 minutes. Add the onions and cook ,covered until the onions are soft, stirring occasionally. About 15 minutes.
  2. Add the ginger and garlic and cook until fragrant about 3 minutes. Add the spices, salt and tomatoes, stir and cook for another 3 minutes.
  3. Add the peas, cauliflower, potato and the water, mix everything well, cover and simmer gently for 20-30 minutes, until the cauliflower and potatoes are tender. Remove from the heat.
  4. Season with salt and ginger if needed and sprinkle with the coriander. Enjoy!

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PREP TIME: 15mins COOKING TIME: 25mins

Lovely family friendly dish that is super easy to make with simple ingredients you might already have at home.

The fragrant combination of cauliflower, potatoes, peas and warming spices will become a firm family favourite!

I love the fact that the dish will benefit from being made ahead giving the spices ample time to settle.

Getting Ahead: the dish can be made up to 2 days ahead.

Seasonal Swaps: You can use a can of tomatoes instead of fresh tomatoes just reduce the water to 50ml (instead of 100ml).

 

 

SERVING SUGGESTION

The masala curry can be served with dal, rice and some full fat yogurt on the side.  A flaky paratha, naan or flatbread alongside will be the perfect too! The curry would be amazing filled in a pita bread topped with some yogurt raita!

INGREDIENTS

  • 3 tablespoons oil of choice
  • 1 teaspoon black mustard seeds
  • 1 teaspoon cumin seeds
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 3 tablespoons ginger, grated
  • 4 plum tomatoes, roughly chopped
  • 2 teaspoons fine salt
  • 2 teaspoons garam masala
  • 2 teaspoons ground turmeric
  • pinch chilli flakes or chilli powder (opt)
  • 200g frozen peas
  • 450g cauliflower florets
  • 250g potato, peeled and cut into 2.5cm chunks
  • 100ml water
  • handful coriander, chopped

METHOD

  1. Heat the oil in a medium saucepan over a medium heat. Add the mustard and cumin seeds and heat until fragrant, 2 minutes. Add the onions and cook ,covered until the onions are soft, stirring occasionally. About 15 minutes.
  2. Add the ginger and garlic and cook until fragrant about 3 minutes. Add the spices, salt and tomatoes, stir and cook for another 3 minutes.
  3. Add the peas, cauliflower, potato and the water, mix everything well, cover and simmer gently for 20-30 minutes, until the cauliflower and potatoes are tender. Remove from the heat.
  4. Season with salt and ginger if needed and sprinkle with the coriander. Enjoy!

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