
Ingredients
- Cauliflower florets
- Curry spices ( Coriander seed, mustard seed, cumin seed, cinnamon, turmeric )
- One onion
- One small green chili
- A large chunk of ginger
- Two cloves of garlic
- One large tomato
- A bunch of fresh coriander
- Naan breads ( shop bought )
Instructions
- Heat a frying pan and toast the spices until they are aromatic begin to pop.
- Grind in a pestle and add the cinnamon and turmeric.
- Finely chop the onion and fry in groundnut or vegetable oil until softened.
- Finely chop the garlic chili and ginger and add to the pan, fry for a couple of minutes.
- Add the spices and cook for a further few minutes, smell the aromas, mmm.
- Finely chop the tomato and add to the mixture.
- Cook for a further few minutes season and set aside.
- Steam the cauliflower and peas and add to the pan stirring through.
- Garnish with lots of fresh coriander and serve with naan breads.
Notes
British root vegetables and Indian curry spices = gastronomic synergy!