This is made possible by BBC Foods!
Ingredients
- 2 tsp cumin seeds
- 2 tsp nigella seeds (optional)
- 4 large garlic cloves, crushed
- 1 tbsp grated fresh root ginger (or ginger purée)
- 500g/1lb 2oz tomatoes, chopped (or 400g tin chopped tomatoes)
- 4 tsp mild curry powder
- 2 tsp turmeric
- 3 tbsp butter or ghee
- 1 tbsp tomato purée
- 500g/1lb 2oz new potatoes, larger ones halved or quartered
- 1 cauliflower, head chopped into small florets and leaves saved (see Tips below)
- salt and freshly ground black pepper
To serve
- freshly cooked rice or warmed naan bread
- plain yoghurt
Method
-
Turn the slow cooker to the High setting to heat up. Toast the cumin and nigella seeds, in a small frying pan for 1 minute until fragrant.
-
Tip into the slow cooker with the rest of the ingredients and ½ teaspoon salt.
-
Cook for 3 hours on Low, until the potatoes are tender.
-
Season well with salt and pepper and serve with rice or naan bread, yoghurt and cauliflower leaves.
Banner and Image Credit: BBC
