This recipe, although sounds and tastes very Indian; it is actually inspired by a South African relative of my ex-colleague. I had this curry for lunch when I was at a painting workshop in Steiner School. It is easy to cook, healthy and most importantly tasty!
So let’s forget the same old boring and staple cauliflower and cheese, and add a bit of spice in our dinner menu…
1 tsp cumin seeds
1tsp black mustard seeds
2 bay leaves
1 tbsp minced garlic and ginger
1 finely chopped chilli (optional ‘not’)
2 medium sized onions
2 medium tomatoes, chopped
1 medium potato, diced
1 small cauliflower cut into bite sized pieces
1.2 tsp chilli powder
1tsp cumin power
1tsp garam masala
2 tsp sugar
salt to taste
1/2 cup of red lentil
1 tin of coconut milk (or cream)
2tbsp oil (Ghee preferably)
Par cook the lentil and set aside.
In a pan, heat oil. When hot, add cumin and black mustard seeds. Once they start crackling, add bay leaves, garlic, ginger and chillies. Then add onions and fry. Once the onions turn translucent, add potatoes and cauliflower along with turmeric, chilli, cumin and garam masala powder with the sugar and salt. Fry for about 5 minutes and then add the tomatoes.
Let it cook in the tomato juices for a few minutes and once the tomatoes melt, add the lentil, coconut milk and cook for about 10 to 15 minutes or until the potatoes and cauliflowers are soft. Add water if necessary. Garnish with coriander.
Served best with hot plain white basmati, pitta bread (or chapati), pickle, yoghurt and a side of fried fish (in our case we had an omelette). But honestly, one can enjoy it as it is!
For added flavour, as my mum often suggests for most curries, add a blob of ghee or butter and let it melt gently on the pot of curry and rice. To make it healthier, feel free to add your choice to vegetables like carrots, beans and peas all go very well.
Enjoy and let me know if it kept you warm on a cold winter’s night.