You can never have enough cauliflower recipes, right?

Here’s an easy, vegetable and potato curry that was born out of necessity when I wanted to make a cauliflower casserole one day and found myself having to cut away most of it because there were some serious brown spots only 2 days after I had bought it. Thanks a lot, Albert Heijn.

I looked online for recipes and found an idea for a potato and pea curry by Madhur Jaffrey that I used for inspiration. It resulted in a delicious, simple, and not too spicy curry that will appeal to a lot of children as well.

Never used yoghurt like this before. It added freshness and tanginess. Serve with Naan for a vegetarian meal. Or serve with fish or grilled chicken for a not-so vegetarian meal.

Ingredients:

1 pound potatoes
1 small cauliflower
1 1/2 cup peas (defrosted)
1 1/2 tsp grated ginger
1 garlic clove
1 small onion
1/4 tsp dried chili flakes
1/4 tsp cumin seeds
1/4 tsp turmeric
1/2 tbsp ground coriander
7 tbsp yoghurt
2 tbsp peanut oil
salt to taste

Directions:

Peel, cube and parboil the potatoes for about 7 to 8 minutes in lightly salted water, until fork tender.

Break the cauliflower into not so small florets and parboil them for 5 minutes in salted water as well. Longer if you like them softer.

Finely mince the onion.

Drain the potatoes and cauliflower and let them cool off.

Grate the garlic and ginger.

The scent that fills your nose once you open all those fragrant spices. Ahhh.. it’s wonderful.

Heat the oil and when hot add the cumin seeds. Cook for 30 seconds and add the onion.

Stir in the dried chili flakes. You can play with the quantity, of course.

This changes everything: 1/4 tsp turmeric. Beautiful, rich color. Cook for about 30 seconds.

Add the garlic and cook it along with the onions for a minute as well.

Add the potatoes and cauliflower and give them a minute or 5 over medium heat. It’s okay for them to brown slightly.

Pour in 3 tbsp yoghurt, add the ground coriander and ginger. Stir well and when absorbed you add the remaining yoghurt.

Stir in the peas.

Let everything heat through for a few more minutes and season with salt to taste.

There was a perfect balance between spice and tang. Definite do-again.