Cauliflower and Potato Curry
Recipe By Angie Boyer

    Ingredients

  • 3 tbsp Yorkshire Rapeseed Oil and 3 tbsp Yorkshire Rapeseed Oil with Chilli and Spice
  • 1 tbsp Fennel Seed Dressing
  • 1 small cauliflower
  • 2 large potatoes
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1 tsp salt
  • 1/2 tsp ground black pepper

Method

Break cauliflower into small pieces.
Peel potatoes and cut into small cubes.
Heat oils in frying pan, add cauliflower and potatoes, stir fry for 5 minutes.
Add turmeric, coriander, cumin, garam masala, salt & pepper, Fennel Seed Dressing and 1/4 pint water.
Cover pan, turn heat to low and cook until veg are tender, adding more water if necessary.

Variation: add a handful of peas, diced carrots or sliced green beans.

Suitable for vegetarians.

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