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The best laid schemes o' mice an' men / Gang aft a-gley. Robert Burns - To a Mouse.
Cauliflowers are temperamental little things, they like everything just right. Provide ideal conditions and they will offer lovely tight heads for you epicurean delight. Unfortunately Mother Nature can also be temperamental and upset the best laid plans. I like to use those slightly yellow, stalky cauliflowers in a curry, once everything is mixed the only thing on a diner’s mind id taste!
Serve this with Naan bread and rice, it freezes well and once you have 2 or 3 various leftover curries in the freezer you have a curry party ready to happen.
This is a creamy, mild curry.
- 200 gm potato - chopped into 2 cm pieces & cooked
- 1 medium cauliflower head - cut into pieces & cooked
- 1 small onion - finely diced
- 1 small green pepper - finely chopped
- 3 cloves garlic - crushed
- 1 tsp grated fresh ginger
- salt & pepper
- 2 Tbsp oil
- 1/2 tsp ground turmeric
- 1/2 tsp chili powder - more or less to your taste optional
- 1/2 tsp garam masala powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 bayleaf
- 1/2 tsp caraway seeds
- 1/2 tsp fenugreek seeds
- 1/2 cup pureed tomatoes
- 1/4 cup ground almonds
- 1/4 cup water
- 1/2 cup coconut milk
- 2 Tbsp greek yogurt
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Heat oil in large frypan and saute onion, green pepper, garlic, and ginger, with salt and pepper to taste for 10 minutes over a low heat till soft. This can be done while potatoes and cauliflower are cooking.
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Mix spices together, turn heat on onion mix to medium and add spices, stir for 1 minute.
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Add all sauce ingredients except yoghurt. Cover and leave to simmer for 10 minutes over low heat.
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Stir in potatoes and cauliflower, add yoghurt and stir until everything is hot.
There are some less common spices in this recipe, at a pinch use curry powder instead of dry spices.
Fennel seeds could replace fenugreek and caraway.
Cream instead of coconut milk or sour cream instead of yoghurt.
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