See related: 13 Healthy Dinner Recipes For The Week
Serves 6
50g butter or ghee
1 large onion, peeled, diced
1 tbsp fresh ginger, grated
4 cloves garlic, crushed
3 green chillies, chopped
1 tsp chilli powder
2 tbsp garam masala
1 tsp fenugreek seeds, ground (optional)
1 tsp turmeric
3 large potatoes, peeled, diced
1 lemon, juice only
¼ cup tomato paste
1 cauliflower, divided into florets
1 cup peas
Cucumber raita
1 telegraph cucumber, peeled,
seeded, finely chopped
1 cup plain unsweetened yoghurt
1 tsp ground cumin
1 tsp mustard powder
½ tsp grated fresh ginger
Optional
1 bunch coriander leaves, to garnish
tomato kasundi, to serve
chapatis, to serve
white rice, steamed, to serve
Melt butter in a large, deep sauté pan, add the onion, ginger, garlic and chillies and fry until the onions are golden brown, about 5 minutes. Add the spices, potatoes and season to taste. Cook for 5 minutes more.
Stir in the lemon juice, tomato paste, cauliflower and peas. Add 4 cups of warm water and cook for 30 minutes until potatoes are tender, stirring occasionally. Season to taste.
To make the raita, place the cucumber and yoghurt in a bowl and mix well. Add cumin, mustard and ginger and stir well. Season to taste. Chill in fridge until ready to serve.
Put aside 2 cups of curry for tomorrow’s lunch. Divide remaining curry across six bowls, garnish with coriander leaves. Serve with raita, tomato kasundi, chapatis and rice.
Have some of this delicious curry left-over? It can be used to make our easy Vegetarian Samosas
