Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.
This 30 minute Indian cauliflower and potato curry is great on its own or as a side. When it comes to Indian food I like the veggie dishes as much, if not more, than the meat options. If asked to chose my favourite veggie Indian dish it would be a toss up between Aloo Gobi and Dahl.
Prep: 5 minutes
Cooking: 25 minutes
Total: 30 minutes
Or is it Dal, Daal or Dhal??? Someone in the know please clarify! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
INGREDIENTS for 4
1 cauliflower cut into florets
3 large potatoes, peeled and cut onto 1 inch chunks
2 onions, peeled and sliced
200g cherry tomatoes
3 garlic cloves crushed
5cm ginger peeled and chopped or grated
1 red chilli, deseeded and chopped
2 tbsp oil
1 tbsp black mustard seeds
8 curry leaves
1 tsp turmeric
150ml vegetable stock
Juice of one lemon
Lay your cauliflower florets on a baking tray, season, drizzle with oil and roast for 10 minutes in a 200 degree oven.
Add the onions, potatoes, mustard seeds and curry leaves to a pan with the rest of the oil and colour for 10 minutes, stirring every minute or so.
Add the turmeric, chilli and roasted cauliflower florets. Give everything a stir and then add the tomatoes and stock. Simmer for 5 minutes.
Finish with the lemon juice and fresh coriander.