Although not a vegetarian, I occasionally like to eat vegetarian food. I love to experiment with different variations of curry, including this spinach and roasted cauliflower curry which is entirely of my own creation. It’s easy to make and totally delicious. Here is a simple recipe for spinach and roasted cauliflower curry.
Ingredients for Spinach and Roasted Cauliflower Curry
- 1 head of cauliflower
- 4 handfuls of spinach
- 1 onion
- 1 tin chopped tomatoes
- 2 chillies
- 2-inch piece of ginger
- 4 cloves of garlic
- 5 tsp curry powder
- 1 tsp dried cumin powder
- 2 tbsp tomato puree
- 1 tsp mixed spice
- 4 tbsp olive oil
- Salt and Pepper
How to Make Spinach and Roasted Cauliflower Curry
- Preheat the oven to 220C.
- Remove the leaves from the cauliflower and break into florets. Cut any larger florets in half.
- Put the florets on a baking tray, drizzle with 2 tbsp of olive oil and season with salt and black pepper.
- Put in the oven and cook for 15 minutes or until cauliflower is beginning to turn golden.
- Roughly chop the chillies, ginger, garlic cloves and onion before putting in a food processor with the dried spices and a little water.
- Blitz in the food processor until a paste is created.
- Heat the remaining olive oil in a large frying pan on a medium heat.
- Add the paste and cook for five minutes.
- Add the chopped tomatoes and tomato puree.
- Stir and turn down the heat of the pan so the mixture simmers.
- Remove the cauliflower from the oven and add to the pan.
- Add the spinach and stir through to ensure the cauliflower is completely coated in the curry sauce and the spinach is wilted.
- Serve with pilau rice, raita, and flatbreads.
Indian cuisine is one of my favourite types of food and I love to try new dishes all the time. I love rogan josh and usually make this with lots of onions and peppers. However, I recently came across this recipe for a Kashmiri rogan josh online and it is totally different. I adapted the original recipe to suit the spice-level preferences of my family, but the overall recipe is an authentic Indian dish. Here is a recipe for a meat Kashmiri rogan josh.
Ingredients for Meat Kashmiri Rogan Josh
- 800g diced lamb or beef
- 300g full-fat natural yoghurt
- 8 cloves of garlic
- 2-inch chunk of peeled ginger, grated
- 2 cardamom pods
- 3 chillies
- 2 tsp cumin seed (or ground cumin)
- 6 tbsp vegetable oil or ghee
- 2 tsp cinnamon
- 3 tbsp ground almonds
- 1 tsp garam masala
- 1 tsp coriander seeds or ground coriander
- 2 tsp ground fennel seeds
- 1 tbsp chopped fresh coriander
- Black pepper
How to Make Meat Kashmiri Rogan Josh
- Put the chillies, the garlic, the ginger and all the spices into a food processor with a little water and blitz into a paste.
- Add the oil to a large frying pan over a medium-high heat.
- When the oil is sizzling, add the meat and cook for six minutes until meat is browned.
- Add the paste to the pan and cook for a further five minutes, stirring occasionally to coat the meat.
- Add half the yoghurt to the pan and cook for five minutes stirring constantly so the meat absorbs the yoghurt.
- Add the second half of the yoghurt and allow to come to the boil before reducing the heat.
- Add black pepper and the ground almonds and stir into the sauce.
- Simmer until the sauce has reduced by approximately a third.
- Cover the pan with a lid and leave to cook on a low heat for approximately an hour.
- Sprinkle with fresh coriander and serve with pilau rice and naan bread.
Written in response to the Daily Prompt ‘Authentic’ on The Daily Post.
Bombay potatoes is a traditional Indian side dish that also works well as a main course option for vegetarians. There are many variations of this dish as people often use different spices or add alternative ingredients. It is simple to make as it consists of just potatoes, tomatoes, and spices. Another bonus is that it is a really cheap meal option, so it is great for people on a budget. Therefore, even if you are an Indian cooking novice, this is a simple dish to make. Here is an easy recipe for Bombay potatoes.
Ingredients for Bombay Potatoes
- 3 large potatoes cut into chunks
- 1-inch chunk of peeled ginger, chopped
- 3 garlic cloves, peeled
- 1 chilli, deseeded
- 2 large tomatoes, diced
- 4 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 large onion, finely chopped
- 1 tsp turmeric
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp garam masala
- 2 tsp chopped fresh coriander
- 1/2 tsp Salt
How to Make Bombay Potatoes
- Boil the potato chunks in salted water until cooked (approximately 15 minutes).
- Meanwhile, add one of the chopped tomatoes, the ginger, the garlic cloves and the chilli to a blender and whizz into a paste.
- Add the oil to a saucepan and put over a medium heat.
- Add the cumin seeds and mustard seeds and cook for two minutes.
- Add the chopped onion and cook for a further two minutes.
- Add the ground spices and cook for one more minute.
- Add the salt and the paste of tomato, chilli, ginger, and garlic. Cook for two more minutes.
- Add the second diced tomato and cook for five minutes.
- Drain the cooked chopped tomato and add to the pan.
- Stir through until all the potatoes are coated in the mixture.
- Cook for a further five minutes to allow the potatoes to absorb the flavour.
- Add the chopped fresh coriander at the last minute and then serve.