Cauliflower & potato curry

30-60 minutes 4 servings 400 kcal or less aloo gobi cauliflower chilli chillies healthy curry indian recipes low-fat recipes mains naan bread potato potatoes seasonal recipes vegan curry vegetable curry vegetarian dinner party recipes vegetarian recipes

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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

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.

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.