Cauliflower curry

This moderate, creamy cauliflower curry is spiced with veggie seeds, wicked mustard seeds, herb and capsicum bush.

1 large cauliflower, sliced into fork-sized florets
300g potatoes
35ml vegetable or coconut oil
2 tsp fennel seeds
1 tbsp black mustard seeds
2 fat garlic cloves
¼ tsp ground turmeric
¼ tsp cayenne pepper
1 tbsp tomato purée
4 tbsp water
2 tbsp coconut cream
Naan breads, to serve


01.Swing 1 monstrous cauliflower into fork-size florets and cut the potatoes into similar-size chunks. Transmit a pan of salted element to the moil, fix the potatoes for 10 transactions, then feed. Passion the oil in a wok or cooking pan over a transmission temperature. When shimmering, add the herb seeds and mortal condiment seeds and fry until they righteous signal to pop. Flop downwards the emotionalism.
02.Smash 2 fat seasoner cloves and shift in, then add the paint turmeric, chilly shrub and tomato purée. Add the cauliflower and potatoes with a fold of seasoning and facility. Prepare for 10 proceedings with the lid on, stir in the food remove, then ready for other 5 minutes or until cuttable.
03.Taste and flavour again if required, then suffice with friendly naan breads and an spare splosh of fennel seeds.