sweetcorn
CAULIFLOWER, SWEETCORN AND POTATO CURRY
17/01/13 14:50
CAULIFLOWER, SWEETCORN AND POTATO CURRY
It is freezing outside, snow is on the way according to the forecast. An actual weather warning has been issued for our area. I do hope for quite a thick blanket of snow for the kids and dogs to play in, enough to build a substantial snowman and maybe get the sledge out. We have to grab every opportunity here in England, the snow rarely last more than 2 days.
There is nothing better than a bowl of steaming hot soup, stew or indeed a curry after playing in the snow. I may just make this one again. I got the idea of pairing up cauliflower with sweetcorn from Madhur Jaffrey, the queen of Indian cookery. Aloo gobi (cauliflower and potato) is one of my favourite traditional Indian combinations. Spuds had to go into my new creation too. Tomatoes, spices... and a new curry is born!
Speaking of aloo gobi, I found another great variation on the theme, an aloo gobi ball, that I bought in my favourite veggie supermarket Wild Oats. It was delicious but rather fiery, causing me to hiccup during the whole car journey home. We have since renamed it to Burn Your Gobi Ball.
My son is getting into his curries, but doesn’t quite enjoy too much heat hence leaving the green chilli whole, that way you get the flavour without too much heat. Feel free to chop it up or indeed add another one if you like it even hotter! Do search for fresh or frozen curry leaves, I buy them fresh from my other favourite shop Sweet Mart and keep them it the freezer. Cook them from frozen, nice and easy.
A lot of my recipes are oil free, but I have yet to take the plunge with curries. However in comparison with traditional Indian cooking I use far less oil. You get a great result with just half a tablespoon. I think that hitting the whole spices and leaves with hot oil creates amazing flavour base for you curry. I use rapeseed oil but I am sure coconut oil would be great too if that is your preferred medium for frying.
Keep an eye on the cauliflower, it shouldn’t fall apart but needs to be tender. Melt in your mouth potatoes are an imperative too. If you prefer you can add the tomatoes in the last few minutes of cooking to get a fresher tomato taste, I like them cooked well. Enjoy with rice or an Indian flat bread and top with some fresh coriander if you happen to have some in the fridge. Leftovers are great heated up in a tortilla - quesadilla style!
CAULIFLOWER, SWEETCORN AND POTATO CURRY
Serves 4
ingredients
1/2-1Tbs rapeseed oil
1 tsp black mustard seeds
10 curry leaves
1 tsp cumin seeds
1 medium to large onion, chopped
1 medium cauliflower, separated into florets
2 medium potatoes, peeled and cut into bite size pieces
1 green chilli pepper, slit in the middle (or chopped if you prefer a spicier curry)
1 inch piece of ginger, peeled, grated
3 cloves of garlic, crushed
1/2 tsp turmeric
black pepper
2 tomatoes, each cut into 8 wedges
1 cup of sweetcorn (frozen is fine)
500ml water
salt to taste
fresh coriander
method
It is freezing outside, snow is on the way according to the forecast. An actual weather warning has been issued for our area. I do hope for quite a thick blanket of snow for the kids and dogs to play in, enough to build a substantial snowman and maybe get the sledge out. We have to grab every opportunity here in England, the snow rarely last more than 2 days.
There is nothing better than a bowl of steaming hot soup, stew or indeed a curry after playing in the snow. I may just make this one again. I got the idea of pairing up cauliflower with sweetcorn from Madhur Jaffrey, the queen of Indian cookery. Aloo gobi (cauliflower and potato) is one of my favourite traditional Indian combinations. Spuds had to go into my new creation too. Tomatoes, spices... and a new curry is born!
Speaking of aloo gobi, I found another great variation on the theme, an aloo gobi ball, that I bought in my favourite veggie supermarket Wild Oats. It was delicious but rather fiery, causing me to hiccup during the whole car journey home. We have since renamed it to Burn Your Gobi Ball.
My son is getting into his curries, but doesn’t quite enjoy too much heat hence leaving the green chilli whole, that way you get the flavour without too much heat. Feel free to chop it up or indeed add another one if you like it even hotter! Do search for fresh or frozen curry leaves, I buy them fresh from my other favourite shop Sweet Mart and keep them it the freezer. Cook them from frozen, nice and easy.
A lot of my recipes are oil free, but I have yet to take the plunge with curries. However in comparison with traditional Indian cooking I use far less oil. You get a great result with just half a tablespoon. I think that hitting the whole spices and leaves with hot oil creates amazing flavour base for you curry. I use rapeseed oil but I am sure coconut oil would be great too if that is your preferred medium for frying.
Keep an eye on the cauliflower, it shouldn’t fall apart but needs to be tender. Melt in your mouth potatoes are an imperative too. If you prefer you can add the tomatoes in the last few minutes of cooking to get a fresher tomato taste, I like them cooked well. Enjoy with rice or an Indian flat bread and top with some fresh coriander if you happen to have some in the fridge. Leftovers are great heated up in a tortilla - quesadilla style!
CAULIFLOWER, SWEETCORN AND POTATO CURRY
Serves 4
ingredients
1/2-1Tbs rapeseed oil
1 tsp black mustard seeds
10 curry leaves
1 tsp cumin seeds
1 medium to large onion, chopped
1 medium cauliflower, separated into florets
2 medium potatoes, peeled and cut into bite size pieces
1 green chilli pepper, slit in the middle (or chopped if you prefer a spicier curry)
1 inch piece of ginger, peeled, grated
3 cloves of garlic, crushed
1/2 tsp turmeric
black pepper
2 tomatoes, each cut into 8 wedges
1 cup of sweetcorn (frozen is fine)
500ml water
salt to taste
fresh coriander
method
- In a large saute pan heat the oil. Add the mustard seeds, curry leaves and cumin seeds. Heat till they start to pop.
- Add the cauliflower and onion, fry for 5 minutes.
- Add the potatoes and chilli fry for 1 minute.
- Next add the garlic, ginger paste, turmeric and black pepper together with tomatoes. Fry for 1 min.
- Add the sweetcorn and water. Cook till potatoes are soft and the sauce has thickened, about 20min.
- Season and garnish with fresh coriander if you wish. Serve with rice or Indian breads.
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