• Home

Preparation

• Boil the potatoes in their skins until fully cooked and then set aside to cool.
• Break up the cauliflower into florets.
• When the potatoes have cooled cut them into 1 inch cubes.
• Rinse the frozen peas in hot water and drain.
• Finely chop the green chilli.
• Chop the coriander.

Cooking

1. Heat the oil in a wok.
2. Add the cumin and after a few seconds add the cauliflower and stir well.
3. Cook, stirring continually over a medium heat, for 3 min.
4. Add the Masala sauce a little at a time, stirring and then add salt, ground coriander, turmeric and green chilli.
5. Add enough water to just cover the ingredients.
6. Mix well and cook over a low heat for 20 min, stirring often and adding water as necessary.
7. Add the potato and peas and stir gently to heat through for 3 min.

Serving

1. Stir in the chopped coriander and serve with rice or naan bread.

The preparation stage

Enlarge image

The finished curry