Serve this simple and quick curry alongside a little chutney and some steamed basmati rice.
tbsp vegetable oil
1 medium yellow onion, finely sliced
2 green chillis, deseeded and finely chopped
1 bunch of coriander, stalks finely chopped, leaves reserved for garnish
tsp coriander seeds
tsp fennel seeds
tsp mustard seeds
6 cardamom pods, roasted and ground
2 medium-sized waxy potatoes, peeled and cut into generous-sized chunks
1 thumb of ginger, finely chopped
2 cloves of garlic, crushed
1 tbsp fish sauce (you can use a light soya sauce if you prefer)
1 tbsp tamarind paste
1 tbsp palm sugar
1kg/2lb of ripe tomatoes, chopped
1 tin coconut milk
1 head of cauliflower, broken into 1-inch florets
Place a large, heavy-based saucepan over a medium heat on top of the stove and add the oil.
Once the oil is warm, add the onion, chilli, coriander and crushed spices. Cook for 10 minutes until the onions are soft and translucent.
Add the potatoes and cook for a further 5 minutes. Add the ginger and garlic, fish sauce, tamarind and palm sugar.
Stir once or twice, allowing the palm sugar to dissolve as you do so. Then add the chopped tomatoes and coconut milk and cook for 20 minutes, by which time the potatoes should be tender but not falling apart.
Add the cauliflower and cook for a final 5-10 minutes – I like the cauliflower when it still has a little crunch.