Recipe of Cauliflower & Potato Curry

Ingredients: 

Vegetable oil 3 tbsp 
Onions 2 sliced
Garlic, chopped 4 cloves 
Ginger, peeled and chipped 6cm piece 
Mustard seeds 1 tsp 
Cumin seeds 1 tsp 
Tomatoes 3 , grated
Curry leaves 6 piece
Coriander 1 tsp ground 
Cumin 1 tsp ground 
Turmeric 1 tsp ground 
Cayenne pepper 1/2 tsp 
Maris piper potatoes, or any other floury potatoes thickly diced 1 kg 
Chillies, deseeded and sliced 1-2 green
Cauliflower, cut into florets just larger than the potato 1 large 

Naan bread and natural yogurt, to serve.

Cooking Methods:

1. Heat most of the vegetable oil in a pan over a medium heat and saute the onion, garlic and ginger, stirring, for 6–8 minutes, until softening. With a slotted spoon, remove the onion mixture to a bowl and set aside. 

2. Toast the mustard and cumin seeds in a dry pan over a medium heat for 30 seconds, stirring constantly with a wooden spoon, until fragrant. Transfer to a large saucepan with the rest of the vegetable oil, tomatoes, curry leaves and remaining spices. Cook for a further 5 minutes over a medium heat. 

3. Add the reserved onion mixture, potatoes and chillies and season generously with salt and pepper. Pour in about 600 ml water, or enough to just cover the mixture. Bring to a simmer over a low heat, cover with a lid and continue to simmer for 8–10 minutes. Add the cauliflower and cook for another 8–10 minutes, or until the sauce has thickened and the potatoes and cauliflower are tender.

4. Serve immediately with the curry and a bowl of yogurt on the side.