Chunks of potato and cauliflower soak up the rich flavors of toasted cumin, turmeric and dried coriander in this traditional dish. Try serving this curry with basmati rice or the flatbread naan for a quintessential Indian feast.
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2 tablespoons olive oil
1 teaspoon cumin seeds or 1 teaspoon mustard seeds
1/4 onion, chopped
2 tablespoons dried coriander
1 teaspoons red pepper powder
I teaspoon turmeric
1 teaspoon curry powder
1 medium cauliflower, cut into bite sized florets
1 potatoes, peeled and cut into 1 inch cubes
1 tablespoon cilantro, chopped
Place the oil in a medium wok or frying pan over medium-high heat. Add the cumin or mustard seeds and cook for 1-3 minutes, or until they start popping.
When the seeds pop, add the onion. Cook for 3-5 minutes, or until the it turns golden. Season the onion with the dried coriander, red pepper powder, turmeric and curry powder, taking care to stir and ensure all spices are evenly distributed.
Add the cauliflower florets and potato cubes. Stir, cover with a lid and turn heat down to medium low. Cook, stirring occasionally, for about 12-15 minutes or until the potatoes and cauliflower are al dente.
Uncover, stir and cook 4-7 minutes more, or until the vegetables are fully cooked. Divide into 2 portions, sprinkle with cilantro and enjoy!