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Creamy Sweet Corn Cauliflower Potato Curry

Name: Creamy Sweet Corn Cauliflower Potato Curry
Cuisine: Indian
Ingredients: 3 tomatoes cut in quarters; 2 onions cut in quarters; 1 inch ginger roughly chopped; 1 clove garlic; 4-5 cooked baby potatoes; 1 cup blanched cauliflower; 1/2 cup tinned sweet corn; up to 1 cup water; 1/3 cup soya cream; saffron milk: 4-5 strands of saffron mixed with 2 tablespoons warm oat milk; 1.5 tablespoons butter; salt to taste; 3 cloves; 2 cardamom; 1 teaspoon peppercorns; 1 inch cinnamon; 2 star anise; 1 dried red chilli; 1 teaspoon turmeric; 2 teaspoons chilli powder; 1 teaspoon garam masala

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Ingredients

3 tomatoes cut in quarters
2 onions cut in quarters
1 inch ginger roughly chopped
1 clove garlic
4-5 cooked baby potatoes
1 cup blanched cauliflower
1/2 cup tinned sweet corn
up to 1 cup water
1/3 cup soya cream
saffron milk: 4-5 strands of saffron mixed with 2 tablespoons warm oat milk
1.5 tablespoons butter
salt to taste

Whole spices

3 cloves
2 cardamom
1 teaspoon peppercorns
1 inch cinnamon
2 star anise
1 dried red chilli

Spice powders

1 teaspoon turmeric
2 teaspoons chilli powder
1 teaspoon garam masala

Preparation

Heat 1/2 tablespoon butter in a pan and add listed whole spices, tomatoes, onions, ginger and garlic. Add a splash of water and leave to simmer on a low heat with the lid on for 30 minutes.
Pick the large spices out and blend into a smooth sauce. Pass sauce through a sieve.
Heat 1 tablespoon butter in a pan. Add the listed spice powders and the prepared sauce.
Add 1/2 cup water, season and bring to a simmer.
Add potatoes, cauliflower and sweet corn.
Stir in saffron milk and soya cream. Season as desired.

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