15 Sep Seasonal Curry
In our last blog we highlighted how great a seasonal diet is as it gives us something to look forward to each season and we’re giving you even more reason to be excited about autumn with our seasonal recipe in this blog!
What is seasonal to you is based on where you are in the world and which season it is going through at the moment. Although this week’s recipe will be using two pieces of produce in season in the UK at the moment, the origins of the recipe are in hotter climates further East. Ok, we’ll put you out of your misery! The seasonal recipe we’re sharing with you this week is aloo gobi!
Although originally from Punjab, curry dishes such as aloo gobi have been adopted into British households and now is the ideal time to enjoy this curry as the two stars, cauliflower and potato, are in season. Not only that but with the temperatures inevitable dip the spices of this dish are also a welcome addition to your autumn plate to warm you up!
So enough chat! Here’s what you’ll need and what you’ll need to do to enjoy a seasonal curry this autumn.
400g floury potatoes (we recommend Maris Piper or King Edward)
1 large cauliflower
1 tbsp cumin seeds
2 tsp coriander seeds
2 tsp nigella seeds
1 tsp ground cinnamon
1 tsp turmeric
1 tsp chilli powder
4 tbsp vegetable oil or sunflower oil or rapeseed oil
8 curry leaves
4 garlic cloves
2 x 400g cans chopped tomatoes
2 small green chillies
1 tsp golden caster sugar
1 lime
Small pack coriander
Basmati rice, naan and natural yogurt, to serve
· Prep your veg- cut the potatoes into medium sized chunks and the cauliflower into florets. Crush your garlic and put a few pieces in the chillies. Juice the like and chop the coriander.
· Preheat the oven to 180C/160C fan/gas 4. Pop the potatoes in a large pan and with cold water then place on the job and bring to the boil. Once boiling, simmer for a further 5-6 mins until the potatoes have started to soften however they still holding their shape then drain.
· Place the potatoes and cauliflower on a large baking tray, add the spices and 2 tbsp oil and toss to evenly coat. Season well then put in the oven roast for 45 mins to roast. Halfway through, give the veg a stir, you’ll know they’re ready when they’ve softened and started to brown.
· Heat the remaining oil in a large pan, add the curry leaves and garlic and fry for 1 min, keep an eye on the garlic that it doesn’t brown! Next add the tomatoes, chillies, sugar, lime juice and season. Pop a lid on the pan and simmer for 15 mins until the tomatoes have broken down.
· When ready, add the roasted cauliflower and potatoes to the tomatoes. Simmer for a further 5 mins, if thick, add a splash of water. Lastly stir through the coriander and serve with rice, warm naan and yogurt
If you’d be interested in learning any other seasonal dishes then why not get in touch to organise a cooking lesson with us?
