Cauliflower & Potato Curry

Ingredients

• 3 tablespoon ghee or olive oil*
• 1 onion, finely chopped
• 4 clove garlic, finely chopped
• 2 teaspoon finely grated ginger
• 1 tablespoon garam masala*
• pinch dried chilli flakes
• 1 teaspoon fine sea salt
• 2 medium tomatoes, finely chopped
• 3 medium (500g) potatoes, peeled and cut into 2cm pieces
• 400 millilitre cold water
• 1 medium (800g) cauliflower, cut into bite-sized pieces
• coriander leaves, to serve

Directions

• Heat ghee or olive oil in a large saucepan over medium-high heat. Add onion and cook, stirring often, for 8-10 minutes until a deep golden brown.
• Add garlic and ginger and cook for a further 2 minutes. Add garam masala, chilli flakes and salt and cook for 1 minute.
• Add tomatoes and continue to cook until they start to release their juices. Add potatoes and water, cover with a lid and simmer for 10 minutes.
• Add cauliflower and cook with the lid ajar for a further 10-12 minutes or until tender. This should be a relatively dry curry, so if there’s still loads of liquid you can leave the lid off completely for the last 5 minutes to reduce the sauce. Taste and season more if required. Serve topped with coriander leaves.
• If you want to make this into a more substantial meal, stir through 1.5 cups cooked chickpeas (or a 400g tin rinsed chickpeas) when you add the cauliflower, and serve with basmati rice or flatbreads.