IN THE KIT
4 ozcauliflower florets
4 ozwhole cumin & onion blend
4 ozoat cream & diced tomato
8 ozveggie stock
1 ozginger garlic paste
2 ozZesty masala blend
4 ozcoconut mango mint sauce
Salt & pepper
Kitchen Items Needed
Cutting board & knife
Large skillet with lid
Large skillet for naan
Dice potatoes into small bite size pieces;
Cut cauliflower into small bite size pieces;
Remove cilantro leaves from stem, roughly chop.
Heat a drizzle of olive oil in a large skillet on medium heat. Add cauliflower florets, fry for 2-3 minutes & then add diced potatoes.
Fry on medium-low heat for 7-8 minutes until potatoes & cauliflower have some brown spots on them. Remove from pan, drain on a tissue paper to remove excess oil, set aside in a large bowl. Season with a pinch of salt & pepper.
In the same pan, heat a drizzle of oil on medium heat, add cumin seed/onion blend. Cook for 2 minutes until the onions are starting to brown. Add the ginger-garlic paste, cook for another minute. Add Zesty masala blend, cook for another minute.
Add the potato cauliflower blend to the spice base, mix well. Add veggie stock, cover the pot, cook for 6-8 minutes until potato cauliflower blend are tender but not soggy. Add peas last, cook for further 2 minutes. If the veggies are starting to stick, you can add water 1 tablespoon at a time.
Remove curry from heat, mix in the oat cream/tomato blend well. Season with a pinch of salt & pepper, remove from heat.
Bring a skillet to a medium heat. Drizzle olive oil on both sides of naan. Grill naan in warm skillet for a few minutes on each side, until slightly crisp on both sides. Cut in half.
Divide curry into bowls. Drizzle coconut mango mint sauce, sprinkle with remaining cilantro leaves & serve with warm naan.