This extra special vegan curry uses roasted cauliflower and potatoes to bring out their flavour. You can also serve as a side to meat curries
Prep:15 mins
Serves 4
400g floury potatoes (such as Maris Piper or King Edward), cut into medium-sized chunks1 large cauliflower, cut into florets1 tbsp cumin seeds2 tsp coriander seeds2 tsp nigella seeds1 tsp ground cinnamon1 tsp turmeric1 tsp chilli powder4 tbsp vegetable oil or sunflower oil or rapeseed oil8 curry leaves4 garlic cloves, crushed2 x 400g cans chopped tomatoes2 small green chillies, pierced a few times1 tsp golden caster sugar1 lime, juicedsmall pack coriander, choppedbasmati rice, naan and natural yogurt, to serve
STEP 1Heat oven to 180C/160C fan/gas 4. Tip the potatoes into a large pan, fill with cold water and bring to the boil. Simmer for 5-6 mins until starting to soften but still holding their shape. Drain well.STEP 2On a large baking tray, toss the potatoes and cauliflower with the spices and 2 tbsp oil. Season well and roast for 45 mins, stirring halfway through cooking, until the veg is soft and starting to brown.STEP 3Meanwhile, heat the remaining oil in a large pan. Fry the curry leaves and garlic for 1 min, making sure the garlic doesn’t brown. Add the tomatoes, chillies, sugar, lime juice and some seasoning. Cover with a lid and simmer for 15 mins until the tomatoes have broken down.STEP 4Add the roasted veg to the tomatoes. Simmer for 5 mins, adding a splash of water if the curry gets too thick. Stir through the coriander and serve with rice, warm naan and yogurt.
