Cauliflower and Potato Curry
Ingredients
2 tbsp vegetable oil
1 large onion chopped
2” piece ginger, grated
3 cloves garlic, finely chopped
½ tsp turmeric
1 tsp ground cumin
1 tsp curry powder
227g can chopped tomatoes
½ tsp sugar
1 tsp salt season to taste
1 cauliflower cut into florets
1 small green chilli halved lengthways
1 tbsp lemon juice
3 tbsp fresh coriander chopped
Dollop of Natural yoghurt
Cooking Steps
Step 1
Heat the oil in a saucepan. Fry the onion for 10 mins until soft, then add the ginger, garlic, turmeric, cumin and curry powder. Cook for 1 min and stir in the tomatoes, and sugar.
Step 2
Add the cauliflower, potatoes and split green chilli, season to taste. Cover with a lid and gently simmer for 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.
When the vegetables are cooked, stir in the lemon juice and garnish with chopped coriander.
Serve: with your choice of Indian bread and a dollop of yogurt.