Potato and Cauliflower curry
2 tbsp vegetable oil 1 large onion, chopped 1 green chilli, deseeded and finely chopped 1 x 3cm piece of fresh ginger, peeled and grated 3 garlic cloves, crushed 1 tsp ground cumin ½ tsp turmeric 1½ tsp curry powder, or to taste 1 x 400g tin of chopped tomatoes 200ml vegetable stock 1 cauliflower, chopped into florets 2 large potatoes, cut into bitesized chunks Squeeze of lemon juice To serve: Fresh coriander, chopped Rice Naan bread (optional) Natural yoghurt (optional)
1 Heat the oil in a large pan over a medium heat. Cook the onion and chilli for 8-10 minutes until soft.
2 Add the ginger, garlic, cumin, turmeric and curry powder and cook for one minute longer.
3 Stir in the tomatoes, cauliflower, potatoes and vegetable stock. Cover with a lid and simmer over a low heat for 20 minutes, stirring every five minutes, until the potatoes are tender. If the curry seems to dry when you’re checking and stirring it, add a splash of water.
4 Stir in the lemon juice and divide the curry between serving bowls.
5 Scatter with some chopped fresh coriander and serve with rice, naan bread and natural yoghurt.