- 400g floury potatoes (such as Maris Piper or King Edward), cut into medium-sized chunks
- 1 large cauliflower, cut into florets
A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…
- 1 tbsp cumin seeds
- 2 tsp coriander seeds
The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…
- 2 tsp nigella seeds
- 1 tsp ground cinnamon
- 1 tsp turmeric
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- 1 tsp chilli powder
- 4 tbsp vegetable oil or sunflower oil or rapeseed oil
- 8 curry leaves
- 4 garlic cloves, crushed
- 2 x 400g cans chopped tomatoes
- 2 small green chillies, pierced a few times
- 1 tsp golden caster sugar
- 1 lime, juiced
The same shape, but smaller than…
- small pack coriander, chopped
- basmati rice, naan and natural yogurt, to serve
Heat oven to 180C/160C fan/gas 4. Tip the potatoes into a large pan, fill with cold water and bring to the boil. Simmer for 5-6 mins until starting to soften but still holding their shape. Drain well.
On a large baking tray, toss the potatoes and cauliflower with the spices and 2 tbsp oil. Season well and roast for 45 mins, stirring halfway through cooking, until the veg is soft and starting to brown.
Meanwhile, heat the remaining oil in a large pan. Fry the curry leaves and garlic for 1 min, making sure the garlic doesn’t brown. Add the tomatoes, chillies, sugar, lime juice and some seasoning. Cover with a lid and simmer for 15 mins until the tomatoes have broken down.
Add the roasted veg to the tomatoes. Simmer for 5 mins, adding a splash of water if the curry gets too thick. Stir through the coriander and serve with rice, warm naan and yogurt.