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Recipe: Potato and cauliflower curry
2 tablespoons olive oil
1 brown onion, cut into thin wedges
700g potatoes, peeled, cut into 2.5cm cubes
2cm piece fresh ginger, peeled, grated
2 garlic cloves, chopped
450g cut cauliflower
400g can diced tomatoes
1/3 cup Yoghurt
1/2 teaspoon chili powder
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala
1/2 teaspoon ground turmeric
1 teaspoon salt
- Make spice mix: Combine spices in a small bowl. Mix well.
- Heat oil in a large frying pan over medium heat. Add onion and potatoes. Cook, stirring occasionally, for 5 to 7 minutes or until light golden. Add ginger, garlic and spice mix. Cook, stirring, for 1 minute.
- Add cauliflower, tomatoes and 1/2 cup cold water to pan. Stir to combine. Cover and cook for 30 minutes or until potatoes and cauliflower are tender.
- Add 1 tablespoon curry liquid to yoghurt. Mix and add yoghurt to curry (this will prevent curdling). Cook for 1 minute or until warm. Sprinkle over coriander and serve.
- by Associated Press