Prep:
- In a small bowl, combine all the spices and seasonings: kosher salt, turmeric powder, curry powder, garam masala, ground cayenne, coriander powder, cumin powder, and smoked paprika. Cover with a small plate or cling wrap and set aside until ready to use.
- Prepare all your fresh ingredients: Chop the cauliflower, potatoes, tomatoes, onion, garlic, coriander, red and green chilies, and grate the ginger. Squeeze a lemon and pour the juice in a bottle. (Note: you only need ¾ TSP lemon juice for this recipe so reserve the rest in a small bottle and store in the fridge. You can use it in other food (or drink!) recipes in the next few days.)
For the Cauliflower & Potato Indo-Thai Dry Curry:
- Heat 2 TBLS olive oil over medium-high heat in a medium sized deep sauté pan. Once hot, add the cauliflower and potatoes. Fry for 6-8 minutes, stirring occasionally until half cooked and browned. They should still be quite crunchy and not completely soft. Transfer to a plate lined with a paper towel to drain off any excess oil and set aside.
- In the same pan, add the remainder 1 TBLS olive oil and let it heat up (this won’t take long since the pan is already hot). Add the onions and sauté until translucent – 1-2 minutes.
- Add the garlic and ginger and sauté until fragrant – about 1 minute
- Add the red and green chilies and continue to sautéing to combine with the other ingredients in the pan.
- Tip in the spices in the small bowl over the mixture in the pan and stir to combine.
- Add the tomatoes and tomato paste and stir to combine.
- Return the half cooked cauliflower and potatoes to the pan and stir to coat them with the dry curry mixture in the pan.
- Lower the heat medium and pour in the coconut milk. Stir to combine until the curry mixture is even in color.
- Cover the pan and allow the curry to simmer and reduce for 6-8 minutes, while stirring after 5 minutes.
- Remove the cover and turn the heat back up to medium-high. Stir in the lemon juice and cook for a further 1-2 minutes without the cover while stirring occasionally.
- Sprinkle in the coriander and mix until combined well. Then turn off the stove and remove from heat.
- To serve: Garnish with extra chopped coriander if desired and serve with warm steamed white rice, naan, or roti paratha, etc.