Cauliflower and two-potato curry

I’d place a fair wager that there’s something in the human genome which renders us forever partial to the humble potato. Hearty, satisfying, filling, there’s something about the potato which makes us put a complete and deep trust in it as the redeemer of our stomachs; like a loyal dog, it never fails us. Or, like proper home-baked bread, the potato has been a part of our diet for so long, and for so many is still a staple, that when eaten, it spreads a resounding comfort across both body and soul.

This revelation came to me as I tucked into a steaming plate of cauliflower and potato curry. It’s a dish I’ve made before, but I knew first time round that there was room for improvement, and here it is (thank you Jamie Oliver): the addition of sweet potato and chickpeas, along with removing the tomato and adjusting the spices.

Such a curry is the most perfect remedy for when you are really hungry – not when you’re only half-hungry, or you’re only eating because it’s dinner time, but when you could eat a metaphorical horse. It’s remarkably simple and quick to make. I sized up portions, seeing as I was ravenous, and that doing so was hardly going to make me put on weight.

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To serve 2, you’ll need:

  • one head of cauliflower (Jamie suggested one between four – which amounts to a measly three florets each)
  • 300g white potato, and 100g sweet potato
  • 2 garlic cloves
  • one red onion
  • one green or red chilli
  • 2 tbsps olive oil
  • 2 tbsps butter (I left this out, to make it vegan)
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp mustard seeds
  • 1 tsp ground coriander
  • 1 tsp ground ginger
  • 1 tsp curry powder or garam masala
  • 1 x 400g tin of chickpeas (or cooked from dried, if you have the time)
  • 200g spinach
  • Alpro plain yogurt
  • 1 lime

Begin by chopping the cauliflower into florets, and boiling in salted water for five minutes. Drain, setting aside some of the water. Then slice the potatoes into chunks, and boil for ten minutes.

Meanwhile, finely slice the garlic, onion, and chilli. Heat a glug of olive oil in a large pan (it must be large, in order to fit everything in), and fry all gently until softened.

Add all of the spices, and stir to coat. Season, before adding the drained potatoes and cauliflower, along with the reserved water to loosen the curry up. Simmer for ten minutes, before adding the chickpeas and wilting in the spinach handful by handful.

Serve with lime wedges and yogurt.

There it is: my perfect potato curry. When all else fails, remember your roots and turn to the potato.

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