Cauliflower and Potato Curry

Ingredients

• 1 Farndon Fields cauliflower cut into florets
• 2 potatoes cut into chunks
• 1 large onion, diced
• 3 garlic cloves, finely chopped
• 1 large piece of ginger, grated
• 1 can of chopped tomatoes
• 1 small green chilli
• 1/2 tsp turmeric
• 1 tsp ground cumin
• 1 tsp curry powder
• 1/2 tsp sugar
• 1 handful of coriander, roughly chopped
• Naan bread to serve

Method

1. Heat the oil in a saucepan. Cook the onion for 10 mins until soft, then add the ginger, garlic, turmeric, cumin and curry powder.
2. Cook for 1 min more. Stir in the tomatoes and sugar. Add the cauliflower, potatoes and split chilli, seasoning to taste.
3. 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.
4. 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 yoghurt.

Recipe from BBC Good Food: https://www.bbcgoodfood.com/recipes/cauliflower-potato-curry