1 large potato, cut into bite size cubes (you need to use a floury potato)
Half a cauliflower, broken into bite size pieces
1 tbsp olive oil/Or half hemp oil (for a little nuttiness)
1 onion, chopped
3 cloves garlic, chopped
1 cm piece of fresh ginger, chopped
1 fresh chilli (to taste), de-seeded and finely chopped
1 heaped tbsp flaked almonds
I heaped tbsp of de-hulled hemp seeds
1 tsp turmeric
1 tbsp fresh coriander, chopped
1 tbsp tomato purée
1 tsp garam masala (to taste)
Par-boil the potato and cauliflower for a couple of minutes, then drain.
Meanwhile, heat the oil in a saucepan and fry the onion, garlic, ginger and chilli for 1 min, then add the almonds, turmeric and coriander and cook for another 2 minutes.
Now add the potatoes, cauliflower, tomato purée and water. Stir well, cover and simmer for 15 mins until the potatoes and cauliflower are tender.
Sprinkle the garam masala over and serve. Delicious!
This makes a feast served with mushroom curry, onion bhajis, rice (use the water from the potato and cauliflower to cook the rice and add a touch of turmeric), and tomatoes and cucumber chopped small, seasoned and tossed in splash of white wine vinegar.
It is also delicious served cold, with pitta breads.
Originally published in Weed World Magazine Issue 91