About this recipe:The warm, golden colour and flavour of saffron with a mild kick of ginger help to make this vegetable curry a real winner. Garlic is an important ingredient not just for flavour, but for its many health benefits. Serve with warm naan bread.
400g potatoes, peeled and cut into 2cm dice
pinch of saffron
15g fresh root ginger, peeled and finely chopped
2 garlic cloves, crushed
1 small onion, chopped
1 small cauliflower, cut into small florets
150ml vegetable stock, hot
150g low-fat natural yoghurt
3 tbsp ground almonds
2 tsp garam masala
50g cashew nuts, roughly chopped fresh coriander
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Method Prep:15min › Cook:12min › Ready in:27min
Place the potatoes in a large saucepan of boiling water and simmer for 5 minutes, then drain.
Dry the pan, then heat the saffron gently until lightly toasted. Add the ginger, garlic, onion, cauliflower, stock and yoghurt. Stir in the potatoes and ground almonds.
Bring to the boil, then reduce the heat, cover and simmer, stirring occasionally, for about 10 minutes until the vegetables are just tender. Stir in the garam masala and cook for a further 2 minutes.
Meanwhile, toast the cashew nuts under a hot grill. Scatter the toasted cashews and coriander over the curry and serve.
If you don't have saffron, ½ tsp of turmeric will add a rich colour to the curry. * Diced chicken can be added to the curry – just cut the amount of vegetables by about half and increase the to about 15–20 minutes, to ensure the chicken is cooked thoroughly. * Scatter 2 roughly chopped hard-boiled eggs over the curry just before serving, for extra protein.
Toasting saffron helps to bring out the colour and flavour, but must be done very lightly to prevent scorching. Keep shaking the pan over the heat to keep the saffron moving.