This mildly spiced vegetable dish is made with potatoes (aloo) and cauliflower (gobi). It’s perfect as an accompaniment to a meat or chicken curry, or simply serve as a tasty vegetarian supper with warm chappatis and plenty of cooling cucumber raita. Choose a firm cauliflower with creamy white flesh and no blemishes and use waxy fleshed potatoes that don’t break up during cooking. We used Charlotte potatoes, but you could also use desiree or estima. You can adjust this curry to be more or less spicy, depending on your taste, by increasing or reducing the amount of chilli.
- 1tbsp vegetable oil
- 1tsp cumin seeds
- ½tsp turmeric
- ½tsp ground coriander
- 5cm piece of root ginger, peeled and shredded
- 1-2 chillies, chopped
- 500g Charlotte potatoes, peeled and sliced evenly
- 1 small cauliflower, split into small florets
- 300ml vegetable stock
- 30g butter
- a bunch of spring onions, finely sliced
Heat the oil in a large pan. Add the cumin seed and fry for 30 seconds. Add the turmeric, ground coriander, ginger and chillies. Fry for one minutes.
Stir in the potatoes and cauliflower florets, add the stock, cover and cook on a low heat for 10 minutes, until the vegetable are tender.
Remove the pan lid and cook over a high to medium heat for 5 minutes to remove any excess moisture. Stir in the butter until incorporated fully and garnish with spring onions.
You can use 450g frozen cauliflower florets in place of the fresh cauliflower, if liked. There is no need to blanch them just add to the frying pan with the potatoes.