450 g/1 lb new potatoes, peeled and halved or quartered
350 g/12 oz cauliflower florets
3 garlic cloves, peeled and chopped
40 g/1 ½ oz ground pumpkin seeds, (blend the pumpkin seeds) if Not not allergic to nuts then use ground almond. Instead of pumpkin seeds.
1 tsp ground coriander
½ tsp ground cumin
½ tsp turmeric
3 tbsp olive oil
Salt and black pepper
50 g/2 oz cream coconut, or soy single cream
200 ml/7 fl oz vegetable stock
1 tbsp mango chutney (optional)
Spring of fresh coriander, to garnish
Freshly cooked plain basmati rice, to serve
Bring a saucepan of lightly salted water to the boil, add the potatoes and cook for 15 minutes or until just tender. Drain and leave to cool. Boil the cauliflower for 2 minutes, then drain and refresh under cold running water. Drain again and reserve.
Meanwhile, blend the garlic, onion, pumpkin seeds or almonds if not allergic to nuts and spices with 2 tablespoons of oil, and salt and pepper to taste in a food processor until a smooth paste is formed. Heat a wok, add the remaining oil and, when hot, add the spice paste and cook for 3-4 minutes, stirring continuously.
Dissolve the coconut cream if using in 6 tablespoon of boiling water and add to the wok. Pour in the stock, cook for 2-3 minutes, then stir in the cooked potatoes and cauliflower.
Stir in the mango chutney if using and heat through for 3-4 minutes or until piping hot. Tip into a warmed serving dish, garnish with sprigs of fresh coriander and serve immediately with freshly cooked rice.