Cauliflower, Potato and Pea Curry

Directions

• Peel, wash and cut the potatoes into 2-2 ½ cm cubes and set aside to drain.
• Wash and cut the cauliflower into small floret pieces and allow them to drain in a colander,
  Optional – Use the green and white leaves from the cauliflower in the curry. Wash the leaves and slice them thinly and set aside.
• Place your peas in a bowl.
• Pour the contents of the jar into a saucepan and heat for approximately 3/5 minutes, on a medium heat, stirring occasionally; until the tarka starts to sizzle and it releases it’s natural oils.
• Add the chopped potatoes to the tarka masala, and stir, making sure you coat the potatoes evenly. Turn down the heat and cook them slowly for approximately 10/15 minutes. (Remember to add a splash of water to the pan throughout the cooking process to ensure the vegetables do not stick to the bottom of the pan).
• When the potatoes are half cooked, add the cauliflower florets to the pan along with the green and white leaves. Cook for 10 minutes before adding the peas to the pan and mix slowly.
• Place the lid on the pan and allow the curry to simmer on a low heat for a further 10/15 minutes or until the potatoes are cooked and the cauliflower florets are soft.
• Remove the curry from the hob and serve.
  Optional – Garnish with fresh coriander