½ lb (225g) potatoes
1 small cauliflower
4 tablespoon vegetable oil
½ teaspoon ground cummin
1 cup curry sauce (page 20)
1 level teaspoon salt
½ teaspoon ground coriander
1 teaspoon turmeric
1 green chilli finely chopped
2 teaspoon finely chopped green coriander
Boil or microwave the potatoes in their jackets and leave until cool enough to handle.
Break up the cauliflower into florets. Rinse and drain.
Heat the oil in a heavy based pan. When hot put in the ground cummin. Almost immediately add the cauliflower. Cook, stirring
on a medium heat, for 2-3 minutes.
Now add the curry sauce, salt, ground coriander, turmeric, and chilli. Mix well and cook partly covered on a low heat for
about 20 minutes or until the cauliflower is just tender. Stir frequently during this time.
Whilst the cauliflower is cooking, peel the potatoes and cut into 1 inch (2.5cm) dice.
Add the potatoes to the cooked cauliflower and stir gently to prevent them breaking. Heat though for three or four minutes.
Stir in the green coriander and serve.
Preparation and cooking time: 40-45 minutes.