Aloo gobi with a kick

INGREDIENTS

4 rice measuring cups basmati rice

400 g floury potatoes (such as Maris Piper or King Edward), cut into medium-sized chunks

1 large cauliflower, cut into florets

2 tins chopped tomatoes (400g each)

1 tbsp cumin seeds

2 tsp coriander seeds

2 tsp nigella seeds

1 tsp ground cinnamon

1 tsp turmeric

1 tsp chilli powder

8 curry leaves

4 cloves crushed garlic

2 small green chillies, pierced a few times

4 sticks coriander, chopped

1 juiced lime

1 tsp golden caster sugar

4 tbsp vegetable oil or sunflower oil or rapeseed oil

HOW TO MAKE

Add the rice to your rice cooker inner bowl and fill to the level 4 white rice line with water. Select the WHITE RICE, LONG GRAIN or REGULAR function and press START.

Tip the potatoes into a large pan, fill with cold water and bring to the boil

Simmer for 5-6 mins until starting to soften but still holding their shape. Drain well.

In a pan, put the potatoes and cauliflower with the spices and 2 tbsp oil and shallow fry until they are golden and the vegetables become soft. Set aside.

In a separate pan fry the curry leaves and garlic for 1 min, making sure the garlic doesn’t brown.

Add the tomatoes, chillies, sugar, lime juice and some seasoning. Cover with a lid and simmer for 15 mins until the tomatoes have broken down.

Add the potato and cauliflower to the tomatoes. Simmer for 5 mins, adding a splash of water if the
curry gets too thick.

Stir through the coriander and serve with naan bread (yoghurt if you wish) and basmati rice.

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Aloo gobi with a kick