CAULIFLOWER & POTATO CURRY WITH CHAPATI
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Darrian Wilkins
- Last update: February 20, 2022
When you’ve traveled to a country where curry almost is a national dish you can never go back to a pre-made or instant curry sauce. It’s just not the same. So why not prepare your own paste, it’s not that difficult. Really, all you need is a well-stored cabinet. Over time I collected many many spices. Very convenient, because when I now want to make a dish that asks for things like garam masala, cumin, or chili flakes I already have it sitting in my kitchen. Ea-sy.
So if you are just like me, you’ll like this recipe. If you are not a collector of spices, well then you’ll spend a little longer in the supermarket shopping for the ingredients. Or you can just buy an instant curry sauce. You know, whatever you do is fine by me.
This curry is super easy ’cause it’s a DRY one. What it means is that it sticks to your veggies, meat or whatever you throw in the pan. I like to eat it with some pieces of chapati or naan bread and a little yoghurt. You can also cook some (coconut) rice to go with it.
CAULIFLOWER & POTATO CURRY WITH CHAPATI
(serves 2)
You need:
- 1/2 kg/1.1 lbs small potatoes, peeled & cut in half
- 1/2 kg/1.1 lbs cauliflower, cut in small florets
- 2 tomatoes, skinned and roughly chopped
- 2 cloves garlic, peeled and crushed
- 1 tsp ginger, grated
- 1 tsp turmeric, grated
- 1 long red chili, deseeded and finely chopped
- 2 tbs coconut oil
- 1 large onion, peeled and finely diced
- 2 tbs coconut oil
- 2 tsp cumin seeds, crushed with a knife
- 2 tsp mustard seeds, crushed with a knife
- 1/2 tsp ground coriander
- 1 tsp garam masala
- 1/2 tsp sea salt
- 1 tsp palm or cane sugar
- 6 curry leaves
- 1/2 lemon, juice
- 1 small mango, cut in dices
- Fresh cilantro and dill, roughly torn
- Rice or chapati & greek yoghurt to serve
How to make it:
- Bring a pan with water to a boil on medium-high heat. Add the cauliflower and potatoes. Cook for about ten minutes.
- Meanwhile, add the tomatoes, garlic, pepper, ginger, and turmeric to a blender. Add a splash of water (10 ml) and blend until smooth. This will be your sauce. Set aside.
- Heat coconut oil in a skillet on medium-high heat as well. When the pan is hot, lower the heat a little bit and add mustard & cumin seeds. Stir frequently for two minutes. When you hear the spices popping, place the onion in the pan. Keep stirring for about 5 minutes. Add the remaining dry spices, the curry leaves, the salt, and the sugar. Again, stir.
- Add the cauliflower and the potatoes to the skillet and pour the tomato mixture into the pan. Stir to make sure everything is coated and lower the heat to a simmer. Let cook for about 8 minutes, while stirring every now and then to prevent from burning or sticking. If you feel the mixture becomes too dry, add a little bit of water.
- Place the mango in the pan and squeeze the lemon juice on top over the curry. Stir to coat. Let cook for another minute before turning off the heat.
- Sprinkle the fresh herbs on the curry and enjoy with a few pieces of chapati & some yoghurt or with some (coconut rice).
CHAPATI
(makes 4)
You need:
- 200 gr/1 1/2 cup whole wheat flour
- 125 ml/1/2 cup water
- 1/4 tsp fine sea salt
How to make it:
- Combine the salt & the flour in a bowl. Add the water.
- Kneed until it forms a clump. Add onto a floured surface. Kneed for another ten minutes.
- Divide the ball into four even pieces. Roll into thin circle shaped ‘pancakes’.
- Add a tiny drop of olive oil to a hot skillet and bake the chapati on low heat on both sides for two minutes, until you see small bubbles and black spots. Cover and set aside.