No Worries Caulie & Spud Curry

Adapted from a recipe by David Herbert in the Australian Magazine

Couldn’t believe how easy this was!!

½ cauliflower cut into florets (about 2 ½ cups worth)

1 tablespoon vegetable oil

1 brown onion sliced

1 large sweet potato or 2 small  (I used the ordinary orange ones) (it’s about a mug full, cup and a half)

1 long red chili chopped (optional)

1 tablespoon raw grated ginger (about 4 – 5 cm piece)

5 cloves garlic chopped

8 -10 curry leaves

1 tablespoon garam masala

2 teaspoons turmeric

2 teaspoons each of cumin and coriander poder

1 teaspoon amchur (optional but yummy)*

Handful fresh coriander (ends and stems go in the sauce, fronds to serve)

400gm can chopped tomato

Half can good quality coconut milk

1 cup frozen peas

Juice 1 lime

1 teaspoon stock powder

Water

Cup of cooked beans

In a heavy based pan add a splash of oil and fry the sweet potato (or what it in the microwave for a minute – it’s got to be a bit cooked before you put it with everything else otherwise the cauli gets overcooked.

Combine everything except the peas and wet ingredients (tomatoes, lime, water and coconut milk) and stir fry it all in a heavy based pan heat the oil and stir fry for a few minutes until the onion is softened and all the ingredients are coated with curry powder.

Add wet ingredients (tomato, water, coconut milk) Simmer for 15 minutes more. Add the peas and cook for another five minutes.

Garnish with coriander leaves  and spring onions (maybe some flaked almonds…)

*Dried green mango powder – gives a sour sweet tang