Aloo Gobi - cauliflower and potato curry

Ingredients

• 1 small cauliflower (cut into florets)
• 2 medium potatoes (or 4 small potatoes) (peeled and cut into chunks)
• 1 small onion (peeled and diced (approx 1cm or 1/2-inch))
• 2 medium tomatoes (diced (approx 1cm or 1/2-inch))
• 1 teaspoon turmeric
• 1 teaspoon dried ground coriander
• 1 teaspoon dried ground cumin
• 1/2 teaspoon dried chilli flakes (or chilli paste)
• 1 teaspoon minced garlic (from a jar) (or 2 large cloves of garlic (minced))
• 1/2 teaspoon ginger paste (from a jar)
• 1/2 teaspoon salt (or to your own taste)
• 1 to 2 tablespoons sunflower oil (for frying)
• 1 cup water or vegetable stock
• 1 small bunch fresh coriander (finely chopped)

Instructions

1. 1

   Heat the oil in a large frying pan (not too hot) then add the onions and spices and stir over a low heat until the onions start to turn translucent (about 5 minutes).

2. 2

   Add the chopped tomatoes and continue to stir until the tomatoes start to soften and break down. This will take 2 to 3 minutes.

3. 3

   Add the water (or stock) and the potatoes and cover the pan with a lid, turn up the heat to a strong simmer and cook for 10 minutes until the potatoes are starting to soften, but are not fully cooked.

4. 4

   Stir in the cauliflower, replace the lid and continue to cook until the cauliflower is cooked. If the potatoes and cauliflower start to dry out before they are cooked, top up with another splash of water or stock.

5. 5

   Taste for seasoning and add salt if necessary.

6. 6

   Stir in most of the chopped coriander, then sprinkle the remainder on top for garnish.