- 3 tablespoons vegetable or corn oil
- 1 teaspoon cumin seeds
- 1 large onion, chopped
- 1 tablespoon Ginger-Garlic Paste
- 4 green chillies, slit open lengthwise
- 2 medium potatoes, peeled and cut into 2.5cm (1-inch) dice
- 1 cauliflower, divided into large florets
- 1 teaspoon ground turmeric
- 2 teaspoons salt
- 2 tomatoes, chopped
- ½ teaspoon garam masala
- 1 tablespoon chopped fresh coriander
- 5 cm (2-inch) piece of fresh ginger, cut into fine strips
- juice of ½ lime
Vegan Home-style Curry of Potatoes & Cauliflower
Vivek Singh
6th January 2022
Vegan Home-style Curry of Potatoes & Cauliflower
20 min
This is probably the most common and basic vegetable curry found in India. Cooked almost nine months of the year, it is one of those recipes that sparks an intense debate over authenticity.
Serves four.
Ingredients
Method
Heat the oil in a wide, shallow pan and add the cumin seeds and the onion. Sauté for about 5 minutes, until the onion is soft, then add the ginger-garlic paste and fry for a few seconds.
Add the green chillies and potatoes and sauté over a high heat for a couple of minutes. Tip in the cauliflower, turmeric and salt, mix well, then reduce the heat. Cover the pan and cook for about 10 minutes, stirring occasionally to prevent sticking.
Add the tomatoes and garam masala and cook for about 5 minutes, until the vegetables are tender. Sprinkle in the chopped coriander and the ginger, squeeze over the lime juice and serve – either with chapattis or as a side dish.
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