When making homemade curry the trick is to heat the spices slowly to release the oils and aromas.
2 tsp cumin seeds
2 tsp coriander seeds
½ tsp cardamom seeds
1 brown onion, roughly chopped
2 garlic cloves
2cm piece fresh ginger, peeled,
1 long red chilli, roughly chopped
½ tsp turmeric
2 tbsp vegetable oil
salt and pepper, to taste
½ cauliflower, cut into florets
500g potatoes, peeled,
cut into 2cm cubes
400ml coconut cream
roti, to serve
cucumber, thinly sliced, to serve
1 Put cumin, coriander and cardamom seeds in a small frying pan over medium heat. Cook, shaking occasionally, for 2 minutes or until aromatic. Pour seeds into a small food processor. Add onion, garlic, ginger, chilli, turmeric, 1 tbs oil, salt and pepper. Process until a smooth paste forms.
2 Bring a saucepan of water to the boil. Add cauliflower and cook for 4–6 minutes or until just tender. Drain. Meanwhile, heat remaining oil in a deep frying pan over medium heat. Add curry paste and cook, stirring for 2 minutes. Add potato and coconut cream and ¼ cup water. Bring to the boil, reduce heat and simmer for 8 minutes or until potato is tender. Add cauliflower and cook for 2 minutes or until heated through. Serve curry with roti and cucumber.