Bursting tomato veggie curry

This makes a really tasty side or a vegetarian main – you decide!

SERVES 4 AS A MAIN PREP 10 MINS 1 COOK 25 MINS

✱ 3tbsp sunflower oil

✱ 1tsp cumin seeds

✱ 1 onion, chopped

✱ 1tsp garam masala

✱ ½tsp turmeric

✱ 1tsp ginger paste

✱ 1tsp garlic paste

✱ 1tbsp tomato purée ✱ 200g baby aubergines, halved ✱ 350g potatoes, cubed

✱ 2 baby cauliflowers, quartered ✱ Handful of cherry tomatoes ✱ ½tsp sugar

✱ Handful of fresh chopped coriander

Heat the oil in a pan and add the cumin seeds. As soon as they darken, add the onion and cook until soft and dark brown. Add the spices, ginger and garlic, tomato purée, aubergine and potatoes. Cook until browned (10 mins). 2 Add 400ml boiling water, stir and cover the pan. Cook for 10 mins, then add the cauliflowers, tomatoes, sugar and seasoning. Cook for 5 mins; serve scattered with fresh coriander.

Per serving: 154 cals, 7g fat, 1g sat fat, 32g carbohydrates