Cauliflower and Potato Curry

Alex Georgiou

Alex Georgiou from Hayesbrook in Tonbridge and Malling 2019 entrant

I wanted to make a vegan dish as both my cousins are vegan. I am also aware of the current climate change effects on the world and how we are being encouraged to eat less meat.

Method

1) Heat the oil in the saucepan. Cook the onion for 10 mins until soft. Then add the ginger, garlic, turmeric, cumin and curry powder. Cook for 1 min more. Stir in the tomatoes and sugar. Add the cauliflower, potato and split chilli, season to taste. Cover with a lid and gently cook for 30 mins, stirring occasionally, until vegetables are tender – add a drop of water if needed but it is meant to be a dry curry.
2) When the vegetables are cooked, remove the chilli and stir in a squeeze of lemon juice and scatter with coriander. Serve with naan bread and natural yoghurt.

Ingredients

1 tbsp Vegetable Oil
½ onion, chopped
Small piece of ginger
1 ½ garlic cloves, finely chopped
¼ tsp turmeric
½ tsp ground cumin
½ tsp curry powder
110g can chopped tomatoes
¼ tsp sugar
½ small cauliflower cut into florets
1 potato, cut into chunks
½ small green chilli, halved lengthways
Squeeze lemon juice
Handful of coriander, roughly chopped (to serve)
Naan bread and natural yogurt (to serve