6 tablespoons sunflower oil
1 small cauliflower – cut into florets
2 medium potatoes – peeled and diced (the cauliflower and potatoes should be approximately the same size)
100g packet of unsalted cashew nuts
5cm piece of ginger root – finely chopped
¼ teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
½ teaspoon cayenne pepper or chili powder
1 teaspoon garam masala
Handful fresh coriander – chopped
Heat the oil in a large deep frying pan. When hot add the cauliflower and potato and cook until slightly browned. Remove from the pan, leaving the oil in there and the heat on medium. Now add the ginger and fry for 5-10 seconds, then add the cashews and fry until they start to brown. Add the cooked cauliflower and potato to the pan then the turmeric, cumin, ground coriander, salt and cayenne and stir well. Pour in a little water and cover with a lid or foil if you don’t have a lid large enough. Let the curry steam for a while until the potatoes are cooked through. Sprinkle the garam masala and fresh coriander over and serve.
