Cauliflower Curry

     Ingredients

• 1 med. cauliflower cut into bite size pieces
• 2 medium carrots cut into 1cm small cubes
• 2 medium potatoes cut into 1cm small cubes
• 4 tsp Magic Masala
• 5oz petit pois rinsed briefly till defrosted 
• 1 medium vine tomato chopped
• 3 tbsp sunflower oil
• 2 tsp mustard seeds
• Pinch of salt

     Preparation

• Warm oil for a few seconds in a large wide pan and add the mustard seeds. 
• When the seeds begin to pop for about 5 seconds, take the pan off the heat and add the Magic Masala. Mix in with the seeds and spread around the pan.
• Add the cauliflower, carrots, potatoes and chopped tomatoes and return to the heat. Stir, coating all the vegetables with the masala and mustard seeds. 
• Cover and cook on a gentle heat for 10 mins. Making sure to check so it doesn’t stick to the pan
• Add the peas and cook for a further 5 mins.
• Taste the cauliflower and cooked as preferred. I quite like my cauliflower al dente (to still have a slight bite to it). 
• Sprinkle with fresh chopped coriander (optional). 

         Serve with warm buttery nan bread and cucumber rita.

         This is how mum made it! So simple yet so good!

 

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