Healthy Vegetarian Recipes - Potato And Cauliflower Curry

5oz onions peeled
2 inch piece of fresh ginger, peeled
4 cloves garlic, peeled.
About 12oz small salad potatoes which have been cooked and cut into approximately 1 inch square pieces.
1 lb cauliflower florets cut slightly bigger than the potato pieces.
A good pinch of ground Asafetida
1/2 teaspoon of cumin seeds
1 teaspoon of ground coriander
1/2 teaspoon of ground cumin
1/2 teaspoon of ground turmeric
1/2 teaspoon of ground cayenne pepper
1/2 can good quality chopped tomatoes
1 teaspoon salt
3 small green chillies with small slits cut in each
Spray oil such as 'Frylight'
2 tablespoons reduced fat fromage frais or creme fraiche
Handful of chopped coriander
1 pint boiling water

Well, to start off with I put the onions, ginger and garlic into the mini blender with about 3 tablespoons of water and whizz them until it makes a smooth paste.

Of course if you dont have a mini blender then you can always finley chop the onions, garlic and ginger then pound them into a paste using your pestle and mortar. I find, though, that the blender saves so much time and effort.

Next put a large non stick pan over a medium-high heat and spray a few times with the oil. Put in the asafetida then immediately put in the cumin seeds. Give a quick stir and then put in the onion mixture. Fry this for 3-4 minutes, stirring occasionally.

Now put in the rest of the ground spices (the coriander, cumin, turmeric and cayenne). Stir for about a minute and put in the tomatoes, continue stirring while cooking for anothe 2 minutes.

Next I reduce the heat, add the cauliflower and the water, stir and cook for around 5 mins before adding the potatoes and chillies. Check for salt and add to taste.
At this point I stir the whole mix, cover and leave for the flavors to infuse until I am ready to eat.

When you are ready to eat, gently reheat the curry then stir in the fromage frais or creme fraiche. Add the chopped coriander and stir through. Serve immediately.