Cauliflower & Potato Curry

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the vegetable oil in a large lidded pan over medium heat. Add the chopped onion and cook for 8 minutes, stirring, until soft and golden.

2. Stir in the grated ginger and chopped garlic and cook for 2 minutes. Add the turmeric, ground cumin and curry powder and stir for 1 minute until fragrant.

3. Add the chopped tomatoes and sugar and simmer for 5 minutes, stirring, until the sauce thickens. Add a splash of water if it becomes too thick.

4. Add the cauliflower florets, potato chunks and halved green chilli. Pour in enough water to nearly cover the vegetables and stir well.

5. Cover and simmer over low heat for 20 to 25 minutes, stirring now and then, until the potatoes and cauliflower are tender when pierced with a knife.

6. Remove and discard the chilli halves. Stir in a squeeze of lemon juice and add more curry powder to taste if you like.

7. Scatter over most of the chopped coriander and serve hot with naan bread and natural yogurt, topped with the remaining coriander.