- 1 teaspoon olive or rapeseed oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 1 x 200g can chopped tomatoes
- Pinch ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 or 2 green chillies, deseeded and chopped (optional)
- 200g new potatoes, scrubbed and cut into bite-sized pieces
- 100–150ml hot water
- 1 small cauliflower, cut into florets
- Handful of fresh coriander leaves and stems, chopped
- 30 minutes
- 5 A DAY:
Nutrition information (per serving)
- Heat the oil in a non-stick pan with a tight-fitting lid. Add the chopped onions and garlic and fry over a medium heat for 2–3 minutes, stirring frequently.
- Add the tomatoes, spices and chilli (if using). Cover and cook over a medium heat for about 5 minutes, stirring occasionally.
- Add the potatoes with 100ml of hot water. Cover and simmer for 10 minutes.
- Stir in the cauliflower and cook in the covered pan for 10 minutes or until tender.
- Add another 50ml of hot water if the curry is sticking to the bottom of the pan. Stir in the chopped coriander and serve hot.
Cucumber raita makes a cooling accompaniment to curries. Mix finely chopped cucumber with yoghurt, a small crushed clove of garlic and chopped fresh mint.