Indian cauliflower and potato curry

Ingredients

• 6 medium roseval type potatoes
• 1 medium cauliflower
• 1 onion
• 2 cloves garlic
• 2 medium tomatoes
• 3 cm of fresh ginger

• olive oil

• 50 g cashew nuts
• 2 tablespoon(s) of vegetable oil
• 1 lemon
• 1 teaspoon(s) of powdered garam masala
• 1 teaspoon chili powder
• 1 teaspoon(s) of cumin powder
• 1 teaspoon(s) of cumin seeds
• 1 teaspoon(s) of powdered coriander
• 1/2 teaspoon chili powder (adjust to taste)
• 1 bunch of fresh coriander

Preparation

1. Peel and cut the potatoes into 3 cm cubes. Wash, cut the cauliflower into florets. Peel and chop the onion and garlic. Wash, cut the tomatoes into small cubes. Peel and grate the ginger.

2. Preheat the oven to 200°/th. 6-7. Arrange the potatoes and cauliflower on a baking tray, drizzle with olive oil and bake for 30 minutes. Roast the cashews on another plate for 10 minutes, then set aside.

3. In a pan, brown the onion in 1 tbsp. tablespoon of vegetable oil, until transparent, then add the tomatoes, cook for 5 minutes. Reserve. In another pan, with 1 tbsp. tablespoon of vegetable oil, brown the ginger, garlic and spices for 2 minutes, then add the onion and tomatoes, cauliflower and potatoes. Mix carefully. Correct the seasoning. Squeeze the lemon. Sprinkle with lemon juice and 15 cl of water, cover, then cook over low heat for 15 minutes.

4. Add the chopped coriander and roasted cashew nuts and serve.