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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
Turn the slow cooker to the High setting to heat up. Toast the cumin and nigella seeds, if using, 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 (see Tips), if desired.
Recipe Tips
Shred up the cauliflower leaves. Heat 1 tablespoon vegetable oil or ghee in a frying pan and fry the shredded leaves over a high heat with 1 teaspoon nigella seeds, a pinch of sugar and some salt and pepper. When starting to brown but still crunchy, squeeze in some lemon juice, stir fry for 1 minute more and serve with the aloo gobi or any curry.
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