The other day I was looking for dinner inspiration in the fridge and I saw that we had a cauliflower that needed to be used up and I was in the mood for a vegetable curry, so I decided to use it in a creamy korma-esque potato and cauliflower curry.
Potatoes are naturally a low FODMAP food, but cauliflower is high in polyol-mannitol so if you fit into this category I’d not bother with this recipe. However, if your digestive system is fine with polyol-mannitol then let’s get cooking!
This is a really tasty curry that’s rich and creamy due to the use of coconut milk, but equally, if you love cream and your system can tolerate it (and you’re not bothered about your cholesterol levels) then you could be a devil and use single cream instead!
The fact that this a vegetarian curry comprised of hearty chunks of potato, cauliflower florets and little sweet mangetout means that it’s not a heavy curry, as it would potentially be if it were made with meat in it. Really, you can make this curry with whatever vegetables you have on hand in your fridge, but I’d always tend towards using potatoes as your base vegetable because they are brilliant at absorbing the flavours of spices.
I often think that vegetable curries, particularly ones that are potato based, don’t really need rice to accompany them, but they are very nice to eat scooped up with some soft naan bread or crisp, crunchy poppadums. This makes quite a generous amount of curry so I took the leftovers in to work for lunch with some peshwari naan bread and all of my colleagues commented on how delicious it smelled. I’ll definitely be making this little gem of a curry again.
4 large potatoes (cut into equal-sized pieces)
1 tsp asafoetida powder
1/2 a cauliflower (cut into small florets)
A large (thumb-sized) piece of fresh ginger (minced)
1 tbsp garlic-infused oil
1 tbsp coconut oil
1 tin of chopped tomatoes
1 tin of coconut milk
1 tbsp turmeric
1 tbsp garam masala
1/2 tsp salt
Put the pieces of potato into a large pan of salted boiling water and boil. When the potato is almost cooked add the cauliflower.
Once the potato and cauliflower are soft, drain and leave to one side.
In a frying pan melt the coconut oil with the garlic oil and add the ginger and spices and fry for 2 mins.
Add the potato, cauliflower and mangetout and coat in the spice mixture before adding the chopped tomatoes and coconut milk. Stir well and simmer for 15 mins.
Taste and check for seasoning, adding more salt if necessary. Serve with naan breads or poppadums and fresh coriander.