Creamy Sweet Corn Cauliflower Potato Curry
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 1/2 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
