Potato and Cauliflower Curry
- Preparation and cooking time
- Cook:
- More effort
- Serves 4
Skip to ingredients
- 300g mixed lentils
- 300g potatoes, cut into large chunks
- 300g cauliflower florets
- 100g peas
- 1 litre veg stock
For spice mix 1
- 300g mixed lentils
- 300g potatoes, cut into large chunks
- 300g cauliflower florets
- 100g peas
- 1 litre veg stock
- 10 black peppercorns
- 8 cloves
- Cinnamon stick
- 2 bay leaves
- 1 star anise
- 3 dry chillis
- 1 tbs cumin seeds
- 1 tbs coriander seeds
- 1/2 tsp fenugreek seeds
- 1 tsp sesame seeds
- 1 tsp turmeric
- 1 tsp grated nutmeg
For spice mix 2
- 300g mixed lentils
- 300g potatoes, cut into large chunks
- 300g cauliflower florets
- 100g peas
- 1 litre veg stock
- 10 black peppercorns
- 8 cloves
- Cinnamon stick
- 2 bay leaves
- 1 star anise
- 3 dry chillis
- 1 tbs cumin seeds
- 1 tbs coriander seeds
- 1/2 tsp fenugreek seeds
- 1 tsp sesame seeds
- 1 tsp turmeric
- 1 tsp grated nutmeg
- A handful of fresh coriander
- fenugreek and mint
- 1 tbs tamarind paste
- 25mm piece ginger, grated
To serve
- 300g mixed lentils
- 300g potatoes, cut into large chunks
- 300g cauliflower florets
- 100g peas
- 1 litre veg stock
- 10 black peppercorns
- 8 cloves
- Cinnamon stick
- 2 bay leaves
- 1 star anise
- 3 dry chillis
- 1 tbs cumin seeds
- 1 tbs coriander seeds
- 1/2 tsp fenugreek seeds
- 1 tsp sesame seeds
- 1 tsp turmeric
- 1 tsp grated nutmeg
- A handful of fresh coriander
- fenugreek and mint
- 1 tbs tamarind paste
- 25mm piece ginger, grated
- brown rice and raita
Method
step 1
Boil the lentils in the stock until soft and keep in the pan.step 2
Put the potatoes and cauliflower in a roasting dish and roast at 200C for about 15 minutes with salt and a little oil.step 3
Toast all the spices for spice mix 1 and then grind in a spice grinder.step 4
Blend the spices for spice mix 2.step 5
Add both mixes to the lentils. You may need to add some water, then cook for 5 minutes.step 6
Add the cooked vegetables and peas to the lentils. Serve with brown rice and raita.step 7
Serve with rice, raita, limes and coriander. Add sugar (tsp) if too tangy.
