Indian Spiced New Potato and Cauliflower Curry
Sabzi is the umbrella term used to describe a cooked Indian vegetable dish. They’re versatile (use the veg you have in your fridge) and can be used as a main dish or side along with other meat dishes.
Serves 4 Total Time 25 mins.
- 750g new potatoes, cut into bite-size pieces
- 1 small cauliflower, broken into florets
- 1 tbsp olive oil
- 1 tsp mustard seeds
- 1 tsp fennel seeds
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp turmeric
- 2 green chillies, finely chopped
- 2 garlic cloves, finely chopped
- 4 tomatoes, roughly chopped
- 10g fresh coriander, chopped
- Bring two large saucepans of water (with a good pinch of salt) to the boil. Add the potatoes to one and the cauliflower to the other.
- Cook the cauliflower for 6–8 mins until al dente. Cook the potatoes for 12–15 mins until tender.
- While these cook, heat the oil in a large frying pan. Add the mustard and fennel seeds and stir. Once the mustard seeds start popping add the rest of the spices and stir together for 30 secs.
- Add the chillies and garlic and cook for 30 secs.
- Add the tomatoes and reduce the heat a little. Stir occasionally so nothing catches and burns. Add 3tbsp water to help make a bit of a sauce.
- When the cauliflower is done, drain it and add it to the frying pan, followed by the potatoes when they are done. Stir to coat everything with the spices.
- Simmer for 8–10 mins. Stir in the fresh coriander and season to taste.