Every Tuesday and Thursday evening I cook and have a meal with my landlord, MM. MM is a vegetarian, and although I'm not, I was until a few years ago. I rarely eat meat as it is, but on these days I try to make something vegetarian that isn't pasta or risotto - which is what all vegetarian guests are served at dinner parties.
MM isn't a fan of chilli, so a curry isn't something I make for him very often. But this one, although it has a slight kick, is offset by the creamy cauliflower and yogurt base.
1 onion, finely diced
3 cloves garlic
1 red chilli, chopped finely, seeds removed
Die sized piece fresh ginger, peeled and finely diced
1 tsp garam masala
½ tsp brown mustard seeds
½ tsp ground cumin
¼ tsp turmeric
3 cardamom pods, bashed with the seeds removed for use
2 large potatoes, peeled and cubed
1 cauliflower, trimmed and broken into large florets
500ml water
250g whole milk yoghurt
1½ tbsp tomato purée
200g spinach - fresh or frozen
1 small handful fresh coriander leaves, chopped
1 small handful cashews, toasted
1, Fry the onion in sunflower oil until softened. Add the garlic, chilli and ginger and pinch of salt (to stop it burning too quickly) and fry for another few minutes.
2, Add all the spices to the pan, fry for a minute then add a splash of water.
3, Add the potato and cauliflower and stir well - making sure the veg is covered well in the spice mix.
4, Add the water and cover with a loose lid. Simmer for 10-15 mins until the veg is tender.
5, Meanwhile, mix the tomato purée with the yogurt until smooth.
6, When the veg is tender, add the spinach and remove from the heat when it has wilted.
7, Mix the yogurt into the curry with half the chopped coriander.
8, Serve on a bed of rice or with naan breads, with a sprinkle of cashew nuts and coriander leaves.
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