Creamy Sweet Corn Cauliflower and Potato Curry
Ingredients
- 3 tomatoes
- 2 onions
- 1 inch ginger
- 1 garlic clove
- 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 saffron strands in 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 chili
Spice powders
- 1 teaspoon turmeric
- 2 teaspoons chili powder
- 1 teaspoon garam masala
Preparation
Heat 1/2 tablespoon butter in a pan and add the 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 the 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.
