1 Onion (s)(sff)
1 Cinnamon stick
1 Cup of frozen peas (ss)(ff)
3 Garlic Cloves
4 Curry leaves
30mm cube of Ginger
1tsp Cumin Seeds
1tsp Fennel Seeds
1tsp Coriander Seeds
1tsp ground Turmeric
1tbsp Tomato puree (s)(sff)
400g Chopped Tomatoes (s)(sff)
4 medium floury potatoes (Maris Piper, King Edwards) cut into small cubes (ff)
1 Cauliflower Head, cut into florets (s)(sff)
Salt & Pepper
Chop the onion, garlic & ginger in a food processor & blitz.
Part boil the potatoes and cauliflower for 5 mins, remove and drain.
Crush the seeds in a mortar & pestle.
Heat a frying pan, sprayed with Fry Light and cook the seeds, curry leaves & cinnamon stick until they sizzle.
Add more Fry Light, then adding the paste from the food processor, fry for 10-15 mins until brown.
Add the ground spices, tomato puree, S&P, chopped tomatoes & sweetener, vegetable stockpot & water, simmer for 10 mins then add the potatoes & cauliflower, mix together, simmer for 10-15mins until the Veg is cooked, adding more water if the sauce is too dry. 5 mins before serving add the peas. Remove the curry leaves and cinnamon stick before serving.