Curried Cauliflower and Potatoes

Serves 4

• 2 tablespoons oil
• 1 onion (peeled and chopped)
• 2 cloves garlic (crushed)
• 1 green chilli (seeded and finely chopped)
• 1 teaspoon black mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric
• 1 tablespoon mild curry paste
• ¼ pint vegetable stock
• 4 tomatoes (peeled and diced)
• 8 oz cooked cauliflower florets
• 12 oz cooked potatoes in chunks
• 1 tablespoon fresh coriander leaves
• salt and freshly ground black pepper
• squeeze of lemon juice

Heat oil in pan and fry onion, garlic and chilli until soft but not browned. Add mustard seeds, cumin seeds and turmeric and cook for a minute. Stir in curry paste and stock and bring to bubbling. Simmer gently until stock is reduced slightly.

Stir in tomatoes, cauliflower and potatoes carefully. Cook for a further five minutes to heat through.

Add coriander leaves, seasoning and add lemon juice before serving.

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