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Potato & cauliflower curry with garlic naan wedges
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2 tbsp sunflower oil
4 cloves garlic, finely chopped
1 medium onion, thinly sliced
1 tbsp chopped ginger
½ tsp ground turmeric
2 tsp ground coriander
1 tsp ground cumin
500g Charlotte potatoes, quartered
2 tbsp tomato purée
150ml natural yogurt
1 tsp garam masala
1 large cauliflower, trimmed and cut into florets (cut up any larger pieces)
25g pack fresh coriander, finely chopped
2 plain naans
1. Heat the oil in a large saucepan, add half the garlic, and all the onion and ginger. Cook gently for 3-4 minutes until softened, then add the spices and seasoning and cook for a minute. Add the potatoes and stir to coat in the spices. Stir in the tomato purée and 300ml cold water and bring to the boil. Cover the pan and simmer for 10 minutes until the potatoes are almost tender.
2. Stir the yogurt and garam masala into the pan juices. Add the cauliflower to the pan (the liquid will not cover this, but it will cook in the steam), recover and simmer gently for 15-18 minutes, stirring occasionally, until the cauliflower is really tender.
3. Meanwhile, make the garlic naan wedges. Preheat the oven to 200°C, gas mark 6. Heat the butter with the remaining garlic and half the chopped coriander until melted, and brush over one side of the naan. Pop in the oven for 3-4 minutes until piping hot, then cut into wedges.
4. Garnish the curry with the remaining chopped coriander and serve with the naan wedges.
Typical values per serving:
This recipe was first published in March 2012.