Curry z kalafiora z pikantnymi ziemniakami w jogurcie

Ingredients

For the curry

• 2 tsp cumin seeds
• 100ml/3½fl oz vegetable oil
• 30g/1oz butter
• 1 tsp ground cumin
• 2 tbsp ground coriander
• 1 tsp turmeric
• 1 tsp cayenne
• 1 cauliflower head, cut into florets
• 225g/8oz potatoes, cut into chunks
• 6 tomatoes, puréed
• 225g/8oz frozen peas, thawed
• handful coriander leaves

For the potatoes

• 75ml/3fl oz vegetable oil
• 1kg/2lbs 2oz new potatoes, jersey royals, anyas or similar
• 2 onions, finely diced
• 1 tbsp grated fresh ginger
• 2 tsp ground cumin
• 2 tbsp ground coriander
• 1 tsp cayenne pepper
• 1 tsp garam masala
• 150ml/5fl oz natural yoghurt
• 400g/14½oz fresh tomatoes
• 150ml/5fl oz double cream
• 1 lime, zest only

Preparation method

1. For the curry, toast the cumin seeds in a frying pan for two minutes. Add the oil, butter and the remaining spices, stir well and cook for a further minute.
2. Add the cauliflower, potatoes and tomatoes and stir-fry for 2-3 minutes
3. Pour in enough water to just cover the vegetables and simmer for 15 minutes, or until tender. Add the peas and garnish with coriander leaves.
4. For the potatoes, heat half the oil in a large saucepan, add the potatoes in a single layer and fry for eight minutes, turning every so often. Remove from the pan and set aside.
5. In the same pan add the remaining oil and fry the onions and ginger on a low heat for 15 minutes, or until golden-brown. Add spices and cook for a further 30 seconds.
6. Next, add the yoghurt, tomatoes, salt and potatoes and simmer for 20 minutes. Then stir in the cream and lime zest.
7. Serve the curries in separate serving bowls with naan bread.