Kumara and cauli aloo gobi
Photo by Tamara West
Warren Elwin puts a tricolore of kumara through their paces.
|1 piece||Ginger, small|
|2||Green chillies, small|
|1 bunch||Coriander, stems and roots|
|1||Orange, zested and juiced|
|1 cup||Celeriac, peeled and diced|
|4||Kumara, (2 purple, 1 golden, 1 orange)|
|1 can||Chopped tomatoes|
|2 Tbsp||Garam masala|
|3 stalks||Curry leaves|
|½||Cauliflower, chopped into small florets|
- Blitz red onion, ginger, garlic cloves, green chillies, coriander and the orange zest in a food processor, adding enough oil to produce a smooth paste.
- Heat oil in a large saucepan, add the paste and cook, stirring constantly, for 5 minutes. Scrub and chop kumara into 2cm dice and add to the pan with celeriac, garam masala, tomatoes, curry leaf, bay leaf, orange juice and enough water to just cover everything. Simmer until the kumara is just al dente, then add cauliflower, and simmer a further 5 minutes. Remove from heat and leave to rest for flavours to develop (overnight is best).
- Reheat to serve, check seasoning and serve with fresh coriander leaves and basmati rice.