Never underestimate the simple, restorative power of a curry. There’s something about a bowl of warmly spiced vegetables, rich sauce and steamed rice that soothes like little else. Especially when it comes together as quickly and with as much ease as this one. This cauliflower and potato coconut curry sings with freshness and zing, but still brings all the comfort you want from something spooned into a deep bowl and eaten slowly.
It begins with a fragrant base as most curries do, shallots, garlic, lime zest, ginger and chillies blitzed together with spices and oil until smooth. That paste is cooked low and slow for 20 minutes with a cinnamon stick until it smells sweet, rich, and deeply inviting. From there, it’s a simple layering up. Add the coconut milk and water first, then the potato, leave to soften gently before the cauliflower joins the pot.
