This curry is so lovely and easy to make. Super similar to this garden grown korma recipe…. just with more last days of winter veggies in it. A straight forward vegetarian curry with punchy traditional flavours sowly bubbled on the stovetop for about 45 minutes. Best served with rice and roti.
In a big ‘ol heavy bottomed pan start toasting the following spices in about 4 tbsp+ veggie oil or ghee:
1 tsp yellow mustard seed
1 tsp coriander seeds
1 tbsp cumin seeds
1 tbsp turmeric
1 tbsp yellow curry blend
2 tbsp garam masala blend
1 tsp cayanne
1 tsp hot chilli flakes
Allow to sizzle and toast for about 3 minutes stirring often before adding:
1 large yellow onion chopped fine
4 cloves of garlic chopped fine
2″ of ginger freshly grated
Reduce heat to medium and allow the onion to cook down for about 7 minutes before adding:
1 large yellow potato chopped into 2 cm cubes
1/2 block of firm tofu chopped into 2 cm cubes (organic of course)
1/2 of a head of califlower chopped into similar sized pieces
Toss veggies and coat in oil and spice mixture, cook for 5 minutes stirring often before adding:
2 cups of hot water
cover and simmer on low for 20 minutes
1 cup of heavy cream… or if you are lucky enough to have raw farm fresh milk this time of year (when the babies are just born and the milk is at it’s best) skim the super thick layer of cream off the top of the jar and use that! mmm.
a handful of fresh cilantro chopped
S+P to taste
add an extra pinch of chilli flakes if you desire
Simmer for 5 more minutes then serve.
This dish served 4 for dinner , with enough left overs to make 2 really tasty grilled curry wraps, with the addition of some greens it made for a really nice lunch!