Cauliflower & Potato Curry

Ingredients

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

Directions

1. Boil potatoes until slightly tender
2. 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.
3. Stir in the tomatoes and sugar.
4. Add the cauliflower, potatoes and jalepeno, seasoning to taste. Cover with a lid and gently cook for a good 30 mins, stirring occasionally, until the vegetables are tender.
5. When the vegetables are cooked, stir in a squeeze of lemon juice and scatter with coriander. Serve with your choice of Indian bread and a dollop of yogurt.