Courgette and Cauliflower Curry
with Spicy Potato Cakes






Ingredients

3 courgettes, washed and diced
250g cauliflower, broken into small florettes
1 large onion, peeled and finely chopped
1 clove garlic, peeled and crushed
1 tsp ground coriander
1 tsp ground ginger
2 tsp garam masala
1 tsp turmeric
2 tsp olive oil
1 tin chopped tomatoes
Salt and freshly ground pepper

Heat 1 tbsp olive oil in a heavy frying pan and fry the onion over a moderate heat for 5 minutes until softened add the garlic and spices, lower the heat and cook for a further 5 minutes then add the tinned tomatoes.  simmer for 5 minutes, season to taste and cool slightly then blend until smooth.

Heat the remainder of the oil and add the courgettes and cauliflower, stir fry for 5 minutes.  Add the sauce to the pan and simmer for 10-15 minutes until the vegetables are tender.

For the potato cakes

1kg potatoes, peeled and cut into even sizes chunks
2 green chilli peppers, de-seeded and finely slices
2 onions, peeled and thinly sliced
2 tsp natural yoghurt
salt and pepper
2 tsp ground cumin

Boil the potatoes in salted water until tender.  Drain, add the yoghurt and mash until smooth.  Taste and adjust the seasoning if necessary.

Heat a little oil and fry the onions, chilli peppers and cumin for 5 minutes until the onions are golden.

Fold the onion mixture into the mashed potato and shape into patties.  Fry the potato cakes for 2-3 minutes each side until golden brown.

Serve with the vegetable curry.