Cauliflower, Potato and Peas Curry + Kadhi

I always feel like Sunday lunch should be warm and hearty, something that stirs your soul, makes you slow down to appreciate it's subtle flavours, thus preparing you for the week ahead. Do you feel the same?

This weekend, try this slow-cooked Cauliflower, Potato and Peas Curry with Kadhi made from coconut cream, served with sticky Bhimdi rice.

Ingredients for curry

• 2 Tbsp ghee (coconut oil if vegan)

• 2 whole green cardamom

• ½ tsp cumin seeds

• ½ tsp mustard seeds

• 1 dry red chilli

• ½ tsp asafoetida (ingh)

• A handful of curry leaves

• 1 cauliflower head, florets cut to make approx. 3 cups

• 3 medium sized potatoes, peeled & cubed (boil and roast type)

• Fine Himalayan pink salt to taste

• ½ tsp turmeric powder

• 1 tsp dhana jeeroo

• 1 tsp red chilli powder

• 1 tsp Kashmiri red chilli powder

• ½ tsp garam masala

• 1 tsp dry mango powder

• 1 tsp fresh green chilli (minced)

• 1 tsp fresh garlic (minced)

• 1 tsp fresh ginger (minced)

• 1 cup pureéd tomatoes

• 1 cup frozen peas, defrosted and washed

• A handful of chopped coriander leaves to garnish

Method for curry

1. In a large flat-bottomed pot, set on medium heat, add ghee (or coconut oil), green cardamom, cumin seeds, mustard seeds, dry red chilli, asafoetida and curry leaves. Allow the spices to infuse into the ghee.

2. Add cauliflower, potatoes, salt, turmeric powder, dhana jeeroo, red chilli powder, Kashmiri red chilli powder, garam masala, dry mango powder, green chilli, garlic and ginger. Toss lightly, make sure the lid is closed properly and then decrease the heat to the lowest setting. Cook for 15-20 min on this low heat or until potatoes just become soft.

3. Gently move the potatoes and cauliflower to the side of the pot and add the tomatoes to the middle. Close the lid and increase the heat slightly. Allow the tomatoes to cook for 10 minutes. Give the curry a gentle toss, ensuring not to break the potatoes or cauliflower.

4. Add peas and switch off the heat. Close the lid and rest for 5 minutes.

5. Open the lid again, toss gently and add chopped coriander leaves to garnish.

6. Serve with sticky Bhimdi rice and kadhi.

Kadhi made with coconut cream

Ingredients

• 2 Tbsp Ghee (coconut oil if vegan)

• ½ tsp fenugreek seeds

• ½ tsp cumin seeds

• ½ tsp asafoetida

• A handful of curry leaves

• 1 tin coconut cream (400ml)

• 2 tsp chickpea (chana) flour

• Himalayan pink salt to taste

• ½ tsp turmeric powder

• 1 tsp fresh green chilli (minced)

• 1 tsp fresh ginger (minced)

• A handful of chopped coriander leaves to garnish

• 1 Tbsp lemon juice

Method

1. In a bowl, whisk together, coconut cream, chickpea (chana) flour, salt, turmeric powder, green chilli and ginger.

2. In a small pot, on medium heat, add ghee (or coconut oil), fenugreek seeds, cumin seeds, asafoetida and curry leaves.

3. Once the spices infuse the ghee, add the coconut cream mixture to the pot. Increase the heat slightly and continue whisking till the mixture bubbles up.

4. Switch off the heat and allow the kadhi to cool down slightly. Now add the lemon juice. I add the lemon juice only at this point to prevent curdling of the coconut cream.

5. Add chopped coriander leaves to garnish.