Cauliflower and Potato Curry

A few days ago I had several gorgeous looking cauliflowers forming and then this happened…..

Having done some research it appears I left it too late to pick them and should have done so when they still looked like the ones you buy. How do you know though? They were tiny. As soon as they start extending like this the quality deteriorates rapidly apparently. I still need to get to the bottom of this….

Undeterred and determined not to waste five cauliflowers, I salvaged what I could and then it was a toss up between cauliflower cheese or potato and cauliflower curry. As we had several of the early potatoes and garlic left that needed to be used up, the curry won. I still have three cauliflowers in the raised bed which have just formed curds so I can make cauliflower cheese with them, even though it looks like I will have to pick them when they are still tiny.

Anyway, we made this last night and were pleasantly surprised at how delicious it was.

Ingredients (serves 4):

• 2 tbsp vegetable oil
• 2 large onions chopped
• large piece of ginger, grated. We used a piece about 2 inches long.
• 3 garlic cloves, finely chopped
• 1/2 tsp turmeric
• 1 tsp ground cumin
• 1 tsp curry powder
• 400g can chopped tomatoes
• 1/2 tsp sugar
• 1/2 tsp salt
• 1 cauliflower cut into florets
• 2 potatoes, cut into chunks
• 1 small green chilli, chopped
• squeeze of lemon juice
• chopped coriander to garnish

Method:

1. Heat the oil in a saucepan. Cook the onion for 10 mins until soft, then add the ginger, garlic, turmeric, cumin and curry powder. Cook for 1 min more. Stir in the tomatoes and sugar. Add the cauliflower, potatoes and chilli, seasoning to taste. Cover with a lid and gently cook for a good 30 mins, stirring occasionally, until the vegetables are tender.
2. When the vegetables are cooked, stir in a squeeze of lemon juice and scatter with coriander. Serve with your choice of Indian bread and a dollop of yogurt.

We only had some pitta bread but it worked just as well. There was also some left over and we had it cold today for lunch – excellent too!