Cauliflower and Potato Curry / Curry de Coliflor y Patata

serves 2

2 tbsp of ghee or oil

1 tsp cumin seeds

1 tbsp finely grated fresh ginger

1-2 hot green chillies

1 small cauliflower, small florets.

3 medium potatoes, peeled and diced.

2 ripe tomatoes

2 tsp ground coriander seeds

½  tsp turmeric powder

½  Garam Masala

1 tsp brown sugar

2 tsp Maldon sea salt

to finish

few fresh coriander leaves

1 tbsp fresh lemon juice

1. In a thick-bottomed pan; heat the ghee and cook the cumin seeds until they start to brown.

2. Add the ginger and finely chopped chilli. Stir and cook for a couple of minutes.

3. Combine the potatoes and the cauliflower and cook for 5 minutes; stirring occasionally. The potatoes should start to stick to the base.

4. Cut the tomatoes in half and then grate them in to a bowl. Discard the skins.

N.B. This is much quicker  method of removing the skins: no blanching followed by iced water!

5. Pour in the tomatoes and remaining ingredients and cook over a low heat for 15 minutes: adding more water if necessary ( not too much - the dish should end up with a thick sticky sauce).

6. Plate up and finish with the lemon juice and coriander leaves.