Cauliflower, Potato and Pea Curry

This recipe is super quick, packed full of flavour and perfect for all the family.

Spices and herbs in Indian cookery are not just about amazing flavour and colours, they are also about the health benefits and this is where many of the unique flavours come from. This curry for example is full of turmeric that is said to be a potent anti-inflammatory and contains antioxidant which may help to improve symptoms of depression and arthritis. Coriander may help fight infection, curry leaves can reduce stress and cumin is said to help digestion. The one thing I have noticed about travelling around India is that the average person on the street can tell you about all of the benefits of what they grow and what they cook with. This information gets passed down the generations and this is why Indian cookery is so intuitive, it really opens your eyes to the healing power of curry especially for what is happening in the world currently.

Ingredient serves 4

1 large onion

1 carrot

1 red pepper

1 large cauliflower(about 4 cups)

4 cups unpeeled potatoes,

3 cup of vegetable stock

1/2 a cup of yellow lentils

1 cup of natural yoghurt

1 1/2 cup of frozen peas

3 tsp coconut oil (or gee if you prefer)

Herbs and spices

3 red chillis finely chopped

2 cloves of garlic minced

1 tsp of fresh ginger finely chopped

2 tsp of turmeric powder

1 tsp of cumin powder

1 tsp of garam masala

1 tsp of cayenne pepper

pinch of sea salt

To serve

chapatti or rice if you prefer

fresh coriander

This recipe is super quick, packed full of flavour and perfect for all the family.

Method

Start by mixing all your spices and herbs in a bowl and put to one side.

Then dice and chop all your vegetables. Onion, carrots and red pepper are finely chopped but for the cauliflower and potatoes cut into bigger cubes approximately 4cm x 4cm so they don’t disintegrate when cooking.

In a heavy-based pan add coconut oil to melt on medium heat, I use coconut oil as it’s lighter than ghee and makes for a lighter curry, as you would find in the south of India but you can use ghee or rapeseed oil if you prefer.

Add your onion, carrots, pepper and sauté for 5 minutes or until they start to soften.

Then add the garlic, chilli, ginger and the spice mix to the pan and sauté for 1 minute, this gives the spices a chance to release  all their amazing flavours.

Put your cauliflower and potatoes into the pan and stir with the spices so that they are completely coated.

Now add the vegetable stock and the lentils, once the pot is starting to bubble turn down the heat to a simmer, place the lid on the pot and leave for approximately 20 minutes stirring occasionally. The lentils will thicken the curry but add more water if needed.

Once the cauliflower and potatoes are cooked put in your frozen peas, natural yoghurt and cook for 2 more minutes.

Serve in a bowl sprinkled with fresh coriander add chapatti and your favourite chia tea.

Recipe and Photography Credit to Lara Jane Thorpe