Cauliflower and potato curry

Ingredients

  • 2 tbsp vegetable oil
  • 1 large onion , chopped
  • large piece ginger , grated
  • 3 garlic cloves , finely chopped
  • ½ tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp curry powder , or to taste
  • 227g can chopped tomatoes
  • ½ tsp sugar
  • 1 cauliflower , cut into florets
  • 2 potatoes , cut into chunks
  • 1 small green chilli , halved lengthways
  • squeeze lemon juice
  • handful coriander , roughly chopped, to serve
  • naan bread and natural yogurt, to serve

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.
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