Golden potato-cauliflower curry, basmati, cooling cucumber sauce

$1.52/serving$1.53at the cheapest of your stores this week · 11 ingredients on sale

Ingredients

• potato3 ea
• cauliflower½ head
• basmati rice1 scant cup
• yellow onion1 ea
• garlic3 cloves
• ginger1 thumb
• cumin1½ tsp
• turmeric1 tsp
• ground coriander1½ tsp
• sour cream⅓ cup
• cucumber½
• cilantro (optional)a handful

Method

1Start the rice

• •Rinse the basmati until the water runs clear.
• •Cook the basmati with 1⅓ cups salted water: boil, cover, cook on low 12 minutes, rest covered.

2Prep

• •Meanwhile, cut the potatoes into 1/2 inch cubes so they cook through.
• •Cut the cauliflower into matching florets.
• •Dice the onion.
• •Mince the garlic and grate the ginger.
• •Grate the cucumber and squeeze it dry.

3The curry

• •Heat 3 tbsp oil in a large pan over medium-high.
• •Sizzle the cumin 20 seconds until fragrant.
• •Add the onion and cook 6 minutes until golden.
• •Add the garlic, ginger, turmeric and coriander and cook 45 seconds until fragrant.
• •Add the potatoes and cauliflower, season with salt, and stir to coat in the spiced oil.
• •Add ⅓ cup water, cover, and cook on medium-low 15 to 18 minutes, stirring gently twice, until a knife slides into the potato.
• •Uncover for the last 3 minutes to dry out the curry.

4Raita & plate

• •Stir the grated cucumber into the sour cream with a pinch of salt.
• •Spoon the rice onto plates and top with the aloo gobi.
• •Add the raita and garnish with cilantro if desired.