cauliflower & potato curry

Serves 4

Preparation time 20 minutes

Cooking time 1 hour

500 g (1 lb) small potatoes, quartered

3 tablespoons vegetable oil

1 small cauliflower, about 625 g (1¼ lb), cut into florets

1 onion, sliced

2 garlic cloves, crushed

2 teaspoons garam masala

2 teaspoons ground cumin

½ teaspoon ground turmeric

½ teaspoon hot chilli powder

150 ml (¼ pint) vegetable stock

4 tomatoes, skinned and chopped

salt

Cook the potatoes in a saucepan of salted boiling water on the hob for 6–8 minutes until softened. Drain and transfer to a casserole dish.

Heat 2 tablespoons of the oil in a frying pan and fry the cauliflower and onion for 5 minutes until beginning to colour. Add to the casserole dish. Heat the remaining oil in the frying pan and add the garlic and spices. Heat gently for 30 seconds, then stir in the stock and tomatoes. Bring to the boil and add to the casserole dish. Cover with foil and place on the lower rack of the halogen oven.

Set the temperature to 200°C (392°F) and cook for about 45 minutes until the vegetables are tender. Check the seasoning, adding salt if needed, and serve with pilau rice.

For pilau rice with almonds to serve as an accompaniment, heat 3 tablespoons vegetable oil in a large frying pan and gently fry 50 g (2 oz) flaked almonds until lightly browned. Drain the almonds with a slotted spoon and set aside. Add 1 chopped onion to the pan and fry gently for 5 minutes. Add 2 crushed garlic cloves, a 4 cm (1¾ inch) piece of fresh root ginger, chopped, and 225 g (7½ oz) basmati rice. Cook for 1 minute. Add 300 ml (½ pint) vegetable stock, ½ teaspoon crumbled saffron threads, 50 g (2 oz) raisins and a little salt and pepper. Bring to the boil, reduce the heat and simmer gently for about 20 minutes until the rice is tender, adding a dash more stock if the pilau dries out before the rice is cooked. To serve, season to taste and stir in the almonds and 3 tablespoons chopped parsley.