Cauliflower & Potato Curry with Naan Bread & Raita

Fri, 20 November 2020

Cauliflower & Potato Curry with Naan Bread & Raita

 

Cauliflower & Potato Curry

• 2 tbsp Vegetable Oil
• 1 Onion, chopped
• Large piece Ginger, grated
• 3 Garlic Cloves, finely chopped
• ½ tsp Turmeric
• 1 tsp Ground Cumin
• 1 tsp Curry Powder
• 1 tin Chopped Tomatoes
• ½ tsp Sugar
• 1 Cauliflower, cut into florets
• 2 Potatoes, cut into chunks
• 1 Green Chilli, halved lengthways
• squeeze Lime juice
•  ½ small pack Coriander, chopped to serve

Naan Bread

• 250g Plain Flour
• 1 tsp Sugar
• ½ tsp Salt
• ½ tsp Baking Powder
• 120ml Milk
• 2 tbsp vegetable oil, plus extra for greasing

Raita

• 250g Greek Yogurt
• 1 Garlic Clove, finely chopped
• ½ small pack Coriander, chopped
• ½ small pack Mint, leaves chopped
• ½ Lime juiced
• ½ Cucumber, grated and lightly squeezed
• Salt & Pepper

 

Method

Cauliflower Curry - Heat the oil in a saucepan. Cook the onion for 10 mins until soft, then add the ginger, garlic, turmeric, cumin and curry powder. Cook for 1 min more. Stir in the tomatoes and sugar.

Add the cauliflower, potatoes and split chilli, seasoning to taste. Cover with a lid and gently cook for a good 30 mins, stirring occasionally, until the vegetables are tender – add a drop of water if you need to.

When the vegetables are cooked, stir in a squeeze of lime juice and stir in the coriander. Serve with Naan Bread & Raita.

Naan Bread - For the dough, sift the flour, sugar, salt and baking powder into a bowl. Make a well in the centre of the flour mixture and pour in the milk and oil. Slowly mix together the dough by working from the centre and incorporating the flour from the edges of the 'well', to make a smooth, soft dough. Knead well for 8–10 minutes, adding a little flour if the dough is too sticky.

Place the dough into an oiled bowl, cover with a damp tea-towel and leave in a warm place for 10–15 minutes. Form the dough into five balls.

Preheat a heavy based frying pan, over a medium heat. When hot, place a naan in the pan and cook for about 5 minutes on each side, or until golden-brown. Remove from the pan and place on a wire rack while you cook the other naans in the same way.

Raita - Mix all the ingredients and season with salt & pepper. Chill until required.