Cauliflower & potato curry

Ingredients

• 2 tbsp vegetable oil 
• 1 large onion chopped
• 1 large piece ginger grated
• 3  garlic cloves finely chopped
• 0.5 tsp turmeric 
• 1 tsp ground cumin 
• 1 tsp curry powder to taste
• 227 g canned tomatoes chopped canned
• 0.5 tsp sugar 
• 1  cauliflower cut into florets
• 2  potatoes cut into chunks
• 1 small chilli green halved
• 1 tablespoon juice of lemon 
• 1 handful coriander roughly chopped
• 4 servings naan bread and natural yogurt 

Equipment

• sauce pan

Directions

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. Cook for 1 min more. Stir in the tomatoes and sugar.
2. 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.
3. When the vegetables are cooked, remove the chilli, if you like, stir in a squeeze of lemon juice and scatter with coriander.
4. Serve with your choice of Indian bread and a dollop of yogurt.