Cauliflower, Swede and turnip curry

Summary

Yield
Servings
Sourcehttp://www.deliciousmagazine.co.uk/recipes/cauliflower-swede-and-turnip-curry/
Prep time25 minutes
Cooking time20 minutes
Total time45 minutes

Description

Getting you through the 'Hungry gap' is this delicious curry. Try it this Easter weekend.

Ingredients

1 T
brown mustard seeds
20  
Curry leaves
1  
Small onion
2  
Ginger (centimeters)
3  
chillies
1 t
ground tumeric
1 t
fennel seeds
1 t
Fenugeek seeds
200 g
chopped tinned tomoatoes
4 T
desiccated coconut
250 g
chopped swede, turnip
1  
small cauliflower
   
fresh corriander (chopped)
   
stemmed rice, naan breads

Instructions

  1. 1.Heat a little oil in a frying pan, then add the mustard seeds and curry leaves. Cook for a minute until the mustard seeds just start to pop, being careful not to let them burn (see tip), then add the onion and ginger and fry for 3-4 minutes.
  2. 02.Add the dried chillies, turmeric, fennel and fenugreek seeds, then fry for 1 minute. Add the tomatoes, coconut, swede, turnip and a good splash of water. Season, cover and simmer for 20 minutes, adding more water if necessary. Stir through the cauliflower, cover and simmer for 10 minutes. Scatter with the coriander and serve with rice, yogurt and warmed naan breads or parathas.