Cauliflower & potato curry

Dinner with 15 ingredients.

Servings: 4

Total time: 55 minutes

Ingredients

• 2 tablespoon vegetable oil
• 2 potatoes cut into chunks
• 0.5 teaspoon turmeric
• 0.5 teaspoon sugar
• 1 cauliflower cut into florets
• naan bread and natural yogurt, to serve
• large piece ginger grated
• handful coriander roughly chopped, to serve
• 227 gram can chopped tomatoes
• 1 large onion chopped
• 1 teaspoon ground cumin
• 1 teaspoon curry powder or to taste
• squeeze lemon juice
• 1 small green chilli halved lengthways
• 3 garlic cloves finely chopped

Method

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. 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.