Photo used for illustrative purposes.

“This cauliflower and coconut version sings with fresh flavours for an instant pick-me-up, without detracting from everything that is welcoming and familiar in a bowl of warm curry deliciousness.”

Cauliflower and potato coconut curry

Ingredients

4 shallots, finely diced

5 garlic cloves

1 lime, zested and quartered

2cm piece of ginger root, peeled

1 long red (Thai) chilli, destemmed, plus optional extra slivers to serve

1 long green (Thai) chilli, destemmed

1½ tbsp garam masala

1 tbsp medium curry powder

3 tbsp vegetable oil

1 tbsp ground coriander

1 cinnamon stick (about 10cm long)

1 × 400g tin of full-fat coconut milk

1 large potato (I like Maris Piper), peeled and cut into 2cm pieces

1 cauliflower, florets separated

2 tbsp smooth peanut butter

100g coriander, finely chopped

Salt

Boiled jasmine rice, to serve

Method

1. Put the shallots, garlic, lime zest, ginger, both chillies, garam masala, curry powder, oil, ground coriander and a sprinkle of salt into a food processor and blitz until completely smooth. Place the mixture into a large saucepan and add the cinnamon stick. Give everything a stir to make sure it doesn’t stick to the bottom of the pan and then place the pan over a low heat for about 20 minutes, until the mixture smells sweet and aromatic.

2. Remove the cinnamon stick and then add the coconut milk and about 100ml of water and stir to combine. Add the potato, simmer over a low heat for 20 minutes, then add the cauliflower. Stir well and simmer for another 10 minutes. Finally, stir in the peanut butter and mix well until the sauce is combined. Remove the pan from the heat.

3. Stir half the chopped coriander through the curry, then ladle it into bowls and sprinkle with the remaining coriander to serve. Serve with boiled jasmine rice, the lime wedges for squeezing over, and sprinkled with slivers of extra red chilli, if you wish.

The Independent