Potato, cauliflower and coconut curry

For when your husband comes home with a random cauliflower. It is a longish list of ingredients, but it is very very good. 

INGREDIENTS:

  • 1 small to medium cauliflower
  • 100g creamed coconut
  • 2 tsp salt
  • 100g tomatoes
  • 2.5cm cube of fresh ginger
  • 6 cloves of garlic, peeled
  • 1/2 tsp fenugreek seeds
  • 2.5cm cinnamon stick
  • 1 medium onion
  • 2 hot green chillies
  • 4 tbsp vegetable oil
  • 1/2 tsp turmeric
  • 6 curry leaves
  • 2 medium potatoes
  • 4 eggs (optional – leave these out for a vegan version)
  • 2 tbsp lemon juice (about 1/2 lemon)
  • 1/2 tsp garam masala 

METHOD:

Prepare all the ingredients.

  • Boil the potatoes, then cool, peel and chop them into 2cm dice.
  • Separate the cauliflower into small florets, about 2cm across at the top. Cook the florets for a minute in boiling water, then drain and rinse in cold water. 
  • Pour 500ml boiling water onto the creamed coconut, and stir so it is all melted in. 
  • Peel and chop the tomatoes. 
  • chop the ginger and garlic, and put them into a small blender with a spoonful of water, and blend until smooth.
  • Finely chop the onion
  • Finely chop the chilli peppers
  • Boil, cool and peel the eggs and cut in half. 

Next, start assembling the dish. 

  • In a wok or large deep frying pan, heat the oil. When the oil is hot, add the fenugreek seeds and then the cinnamon stick. 
  • After a couple of seconds, add the chopped onion, and turn the heat to medium, stirring and cooking for a couple of minutes. 
  • Add the ginger and garlic mixture, and the chopped chilli peppers. Cook for another minute. 
  • Add the tomatoes, turmeric and curry leaves. Cook for another couple of minutes. 
  • Add about a third of the coconut milk, turn the heat to low, and simmer. As the sauce reduces, keep an eye and stir from time to time so it doesn’t stick. 
  • Add the potatoes, cauliflower, 1.5 tsp salt, another third of the coconut milk, stir and bring to a simmer. 
  • Add the rest of the coconut milk and the lemon juice, stir and then put the eggs in carefully, spooning the sauce over the eggs. Cover and simmer for a few more minutes. 
  • Sprinkle with garam masala before serving. 

This is good with flat breads such as chapati or roti. 

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