A subtly-spiced aromatic curry, perfect for cooler evenings.
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people or 4 as part of a shared meal
1/4cupmustard oil(for frying)
1/2tspkashmiri chilli powder
1 1/2tspground tumeric
1very largetomato(deseeded and finely chopped)
250gcauliflower(cut into small florets)
2smallhard/firm waxy potatoes(peeled, and cubed)
salt to taste
1/2cupsoy yoghurt, at room temperature(or very soft tofu blitzed until smooth)
steamed basmati rice
In a medium pot, add in a kettle-full of boiling water and boil the potatoes until parboiled (still firm, but cooked slightly about 10 minutes). Drain the potatoes.
In a medium saucepan, heat the mustard oil over a medium heat and add in all the spices (including the curry leaves) except the garam masala and then add in the cauliflower florets and toss to coat, cooking the cauliflower until just starting to soften (about 2 minutes).
Add in the potatoes and 2 cups of water and turn the heat down to a low simmer. Add the tomato in at about 8 minutes mark and continue to cook until the potato and cauliflower are both soft (about 10-15 minutes).
Stir in the soy yoghurt, garam masala and add salt to taste. Serve with steamed basmati rice and/or chapati's.