Potato Cauliflower Curry

The boys had friends over today for the regular gaming session. Normally I try to feed the crowd something relatively nutritious and am always grateful for whatever snacks other parents bring. Today I was completely uninspired and had nothing better to offer than baked potatoes when I remembered a head of cauliflower in the fridge. Just like that I began dreaming about some kind of aloo gobi, potato and cauliflower curry. I went straight to the ever reliable Madhur Jaffrey and was not disappointed.

I filled the rice cooker with basmati rice along with cinnamon sticks and crushed cardamom pods to flavor the cooking water and then on to the curry. I cut some peeled potatoes into chunks and fried them until golden, likewise an entire head of cauliflower which had been broken into small florets. Once they were nice and brown, I removed them from the oil and then quickly fried a good pile of minced fresh ginger. Back in the pan with the potatoes and cauliflower along with a few basic curry spices: ground cumin, coriander and cayenne. After adding a bit of water and simmering until the potatoes were tender, we had a lovely meal to enjoy in the May sunshine. The picky kids eating baked potatoes had no idea what they were missing!

I fiddled with the recipe just slightly, adding extra water and upping the spices accordingly in order to make a slightly saucier dish than the original. It was a snap to make and quite delicious. Give it a try. The recipe is here.