I’m a big fan of spicy food and I’m always looking to add lots of flavour to vegetables, so I cook a lot of Indian food, using fragrant spices and healthy vegetables.

Cauliflower, would you believe, contains B1, B2, B6, vitamin C and folate plus plentiful dietary fibre and even omega-3! Wow! Since I bought a really fresh cauliflower and some organic moonlight potatoes the other day, I thought I would cook them up together. 

Here’s what I created this evening…

Recipe for the curry:

Serves 2-3

  • 1 1/2 cups cauliflower
  • 1 1/2 cups potato cubed
  • 2 tbsp coconut oil
  • 1/2 tsp turmeric
  • 1/2 tsp garam masala
  • 1/4 tsp chilli powder.. ( I used 1/2 because I like spicy food)
  • 1 red onion chopped
  • 3 tomatoes
  • 1 heaping tbsp date paste or sweet chutney
  • Thumb of fresh ginger
  • 3 garlic cloves

If you decide to double the recipe, just add an extra couple of tomatoes to the paste but don’t double the spices!

-put the cauliflower and potato into 2 seperate pans of boiling salted water for 2-3 minutes then strain 

– blend the onion, tomatoes, garlic and ginger into a paste

– heat the oil and add the paste and spices and cook for a few minutes

-add the date paste

-add the potatoes and 1/4 to 1/2 a cup of water

-cook the potatoes gently with a lid on, checking to see if more water is needed

-when the potatoes are almost cooked add the cauliflower and put the lid back on to simmer for 10 more minutes 

-serve with lemon and fresh coriander
Rice Recipe:

  • 1 1/2 cups basmati soaked for 1/2 an hour
  • 2 green cardamon pods
  • 2 cloves
  • 1 stick of cinnamon
  • 2 star anise
  • 1 tsp cumin
  • 3 cups water
  • Salt

-add the spices to the oil in a pan and cook until fragrant (2 mins)

-add the strained rice and cook with the spices for 3 minutes to infuse the rice with flavour and crisp it up

-add the water then turn down the heat, cover and simmer for 15 minutes until the rice is soft. 


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