Ingredient List:

3 tablespoons cooking oil

1 large onion, finely sliced

1/4 teaspoon cumin seeds

2 medium cinnamon sticks

1 cardamom pod

1 star anise

150 grams tomato, grated or diced

1 teaspoon ground turmeric

1 teaspoon chilli powder

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground fennel

1 teaspoon chilli flakes

1 teaspoon garlic, finely grated

1 teaspoon ginger, finely grated

3 medium potatoes cut into quarters

1 to 2 cups of water

500 grams cauliflower

1 cup mixed veg

1 cup rice

10 grams coriander, finely chopped

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Method:

Step 1: Add oil to a medium sized pot. Place on a medium heat. 

Step 2: Add onions, 1 cinnamon stick, cumin seeds, cardamom pod and star anise.  

Step 3: Sauté until onions are lightly golden brown. 

Step 4: Add tomato, ground spices, chilli flakes ginger, garlic and salt and cook for 3 to 5 minutes or until mixture is thick and pasty. 

Step 5: Add potatoes and 1 cup of water and cook till potatoes are halfway cooked. 

Step 6: Add cauliflower, mixed vegetables and another 1/2 cup of water and cook for around 15 minutes or until cauliflower and potatoes are soft. Add more water if the curry gets too thick. 

Step 7: Meanwhile, wash and drain rice. Then cook rice with 1 teaspoon salt, 1 cinnamon stick and 2 cups of water. 

Step 8: Once rice is cooked, drain rice then add to the curry mixture. 

Step 9: Use a large spoon to mix the rice with the curry then add chopped coriander. 

Step 10: Preheat the oven to 180°C.

Step 11: Place pot in the oven and steam for 30 minutes or until most of the moisture has evaporated. 

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Serve with dai and papadums.

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