Cauliflower & potato curry

• vegetable oil↗2 tbsp tbsp
• large onion↗1

  chopped

• ginger↗large piece

  grated

• garlic cloves↗3

  finely chopped

• turmeric↗½ tsp
• ground cumin↗1 tsp
• curry powder↗1 tsp

  or to taste

• chopped tomatoes227g can
• sugar↗½ tsp
• cauliflower↗1

  cut into florets

• potatoes↗2

  cut into chunks

• green chilli↗1 small

  halved lengthways

• lemon juice↗squeeze

  squeeze

• corianderhandful

  roughly chopped, to serve

• naan bread↗

  and natural yogurt, to serve

Step-by-step instructions

1. 1

   Heat the oil in a saucepan. Cook the onion for 10 mins until soft, then add the ginger, garlic, turmeric, cumin and curry powder. Cook for 1 min more. Stir in the tomatoes and sugar. Add the cauliflower, potatoes and split chilli, seasoning to taste. Cover with a lid and gently cook for a good 30 mins, stirring occasionally, until the vegetables are tender – add a drop of water if you need to, but it is meant to be a dry curry.

2. 2

   When the vegetables are cooked, remove the chilli, if you like, stir in a squeeze of lemon juice and scatter with coriander. Serve with your choice of Indian bread and a dollop of yogurt.