Cauliflower and Potato Curry

Ingredients

• 1 small compact cauliflower, cut into bite-sized florets
• 3 new potatoes, washed and scrubbed and quatered with skin left on
• 3 large cloves garlic, chopped
• 1 large onion, chopped
• 1 tbsp turmeric
• 1 tbsp cumin seed
• 1 tbsp grainy mustard
• 1 tbsp grated ginger
• 1 tbsp nigella seeds (optional)
• 1 tbsp good quality curry
• 1 tbsp grated coconut
• 2 tbsp raisins
• 2 tbsp cashew nuts
• ½ cup vegetable stock
• Pinch of salt 
• 1 tbsp vegetable oil

Method

1. Lightly steam the cauliflower and potatoes until just done.
2. Fry the onion and garlic until they start to brown at the edges. 
3. Add all the other ingredients (except for the stock) and stir for a couple of minutes. 
4. Meanwhile drain the vegetables and add to the frying pan. 
5. Stir gently adding the stock to loosen slightly, the curry should be dry but well coated.   
6. Serve with plain boiled basmati rice or naan bread.