I simply adore cauliflower: it’s my favourite ingredient for vegetarian cooking, and it helps that it’s much more budget friendly than doing a meat curry. These days I’ve been trying to include a few more meat-free meals in my repertoire, eating a veggie dish like this once a week.
Making your own base for your curry should work out better value in the long run than buying sachets or jars of sauce to use each time you make it, and once you master the base of this sauce it’s superadaptable – as are the spices used: buy them once and you can use them many times in countless curries and winter dishes.
Don’t be frightened to change things around a little in this recipe. You can use leftover vegetables or add in those last few bits of veg from the bottom of the fridge. A tin of mixed beans can replace the potatoes, or you could also use butternut squash, a favourite variation of mine.
If I’m making this midweek I’ll often just serve it with rice or shop-bought pitas and natural yogurt, keeping the making of raita and flatbreads for when I have more time.
Recipe: Graham Herterich’s cauliflower and potato curry with naan bread and raita
Graham Herterich is a chef, baker and owner of The Bakery in Rialto. His first book, Bake: Traditional Irish Baking with Modern Twists, is published by Nine Bean Rows
