Graham Herterich’s cauliflower and potato curry with naan bread and raita

Serves: 6
Course: Dinner
  • 2 tbsp vegetable oil
  • 1 onion, chopped
  • Large piece fresh ginger, grated
  • 3 garlic cloves, finely chopped
  • ½ tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp curry powder
  • 1 tin chopped tomatoes
  • ½ tsp sugar
  • 1 cauliflower, cut into florets 2 potatoes, cut into chunks
  • 1 green chilli, halved lengthways
  • Squeeze of lime juice
  • ½ small pack coriander, chopped, to serve
  • For the naan bread:
  • 250g plain flour
  • 1 tsp sugar
  • ½ tsp salt
  • ½ tsp baking powder
  • 120ml milk
  • 2 tbsp vegetable oil, plus extra for greasing
  • For the raita:
  • 250g Greek yoghurt 1 garlic clove, finely chopped
  • ½ small pack coriander, leaves and stalks chopped
  • ½ small pack mint, leaves chopped
  • ½ lime, juiced
  • ½ cucumber, grated and lightly squeezed
  • Salt and pepper

1. If you’re making your own naan bread you should start by making the dough – sift the flour, sugar, salt and baking powder into a bowl.

2. Make a well in the centre of the flour mixture and pour in the milk and oil. Slowly mix together the dough by working from the centre and incorporating the flour from the edges of the well to make a smooth, soft dough. Knead well for 8–10 minutes, adding a little flour if the dough is too sticky.

3. Place the dough into an oiled bowl, cover with a damp tea-towel and leave in a warm place for 10–15 minutes.

4. Meanwhile, start the curry by heating the oil in a saucepan then cook the onion for 10 minutes until soft.

5. Next add the ginger, garlic, turmeric, cumin and curry powder. Cook for one minute more then stir in the tomatoes and sugar. Add the cauliflower, potatoes and split chilli, seasoning to taste.

6. Cover with a lid and gently cook for a good 30 minutes, stirring occasionally, until the vegetables are tender – add a drop of water if you need to.

7. Back to your naan – take the dough and form into five balls. Preheat a heavy based frying pan, over a medium heat. When it is hot, place a naan in the pan and cook for about five minutes on each side, or until golden-brown. Remove from the pan and place on a wire rack while you cook the other naans in the same way.

8. For the raita, simply mix all the ingredients and season with a little salt and pepper. Chill until required.

9. When your curry is ready and the vegetables are cooked, stir in a squeeze of lime juice and stir in the coriander. Serve your curry with naan bread and raita.