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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