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Recipes Cauliflowers are in season in spring and can be bought very cheaply. This recipe results in a sweet, aromatic curry which is very moreish! I like this with a green rich and hotter curry so have provided another recipe for a canarian aloo sag using some of the spring grenns that are also readily available here. Caulilower, Carrot and Apple Curry
Ingredients 1 cauliflower - brken into florets 4 large carrots - sliced 1 eating apple - cut into bite size chunks 1 large onion - roughly chopped 1 clove garlic - finely chopped 2 tbsp olive oil 2 cartons natural yoghurt 1 dessertspoon ground coriander 1 teaspoon ground cumin 1 dessertspoon turmeric salt and pepper Method Soften the onion and carrots in the oil for about 5 mins, add the garlic and spices and cook for a another couple of minutes. Add he cauliflower and toss to allow the colours and flavours to cost the florets Add water to a depth of about one inch, stir and cook on a medium heat for 5 mins Add the apple and stir again When the cauliflower is still firm, remove from the heat and add the yoghurt. Stir and cook for another few minutes to warm the yoghurt through. Season to taste. Be careful not to overcook the cauliflower! Serve with rice and canarian aloo sag - see below Canarian Aloo Sag Ingredients 500g spinach, swiss chard (acelgas) or sping greens (colinas) - stalks removed and sliced into two inch strips 500g canarian new potatoes - halved 1 clove garlic - finely chopped 2 tbsp olive oil 2 teaspoons cumin seeds 1 whole dried cayenne pepper salt and pepper Method Boil the spinach/greens and potaoes Heat the oil and add the garlic and spices Add the cooked vegetables and stir. Season to taste Turn the heat down and leave for 5 minutes to allow the flavours to be absorbed
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