Potato Cauliflower Curry

I modified this recipe from the best curry book out there. It's from Madhur Jaffrey's Curry Bible. I found out she has a vegetarian book out there which I will be asking for x-mass! This recipe is really great because for one it tastes so amazing and you can cook your cauliflower just a bit raw so you can get the best nutrients out of it. Same with the tomatoes. Get out shopping for spices as I love curry and will have lots on this blog.

for 4 people
140g chopped onions (about 1/2 big onion)
2 inch piece of ginger chopped
4 cloves of garlic chopped
2 tblsp of oleolux
2 pretty big boiling potatoes, boiled, cooled and chopped into 1x1 inch pieces
3/4 cauliflower head chopped in little flower heads
a good pinch of ground asafetida
1/2 tsp whole cumin seeds
1 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground tumeric
1/2 tsp cayenne pepper
180g tomatoes chopped (I put in about 4 med ones)
1 tsp salt
3-4 fresh hot green chilies left whole but with small slits in them


Boil the potatoes. Put the onions, ginger, garlic and 4 tblsp of water in a blender and blend until smooth. Now heat a big pan that has a lid on med and melt the oleolux or oil. Lightly cook the onion paste for about 5 minutes. Add your spices and cook for a further 3 minutes. Then add the potatoes, cauliflower, chili's, salt and enough water to almost cover the veg. Put the lid on and cook until the cauliflower to desired firmness or mushiness in my mom's case. Add the tomatoes and cook for a few minutes more. It should have a nice thick consistency. If it's too runny cook with the lid off.